This right here is probably my most visually appealing sundae. I have honestly become obsessed with making Nana Sundaes. Anyone unfamiliar with the term nana ice-cream: it’s basically just frozen bananas blended to make ice-cream! It’s quite a magical thing.
This is a pretty basic recipe for anyone out there who wants to start making Nana Sundaes a regular thing. They’re somewhere of a mix between nana ice-cream and a sundae. Thick enough to be ice-cream, but decorated pretty n such to be a sundae. So without further a due, here is my Vanilla Nana Ice Cream Sundae.
- 3-4 frozen bananas
- 1 tsp. vanilla extract
- 2 tbsp. almond milk
- 1/2 cup berries melted in a saucepan.
- Prior to making your Sundae, you're going to want to cut up and freeze bananas. Make sure they are ripe and spotty (that's when the have the best digestion and most antioxidants) I usually do this at night time and freeze a lot at a time so that I have some ready when I need them.
- In the morning, or whenever you're about to make your Sundae, remove the bananas from the freezer and add them to a high speed food processor. (Don't try using a small or weak blender as it could result in a broken blade or motor)
- Pulse bananas into little chunks, then add 2 tbsp. of almond milk. (You can add more if you want it more as a soft serve)
- Remove the lid of your food processor and using a spatula or spoon, push the little broken up bits (will look like dip n dots) down towards the blade. You may have to do this 2 or 2 times in order to get the blending process going.
- Finally, add in 1 tsp. of vanilla extract and blend until smooth.
- Scoop into a bowl or cup, and pour on your strawberry sauce
- If you have a strong food processor, you can just add your frozen fruit and pulse until you reach a creamy ice-cream consistency. I wouldn’t advise trying to make these if you don’t have a food processor.
- Also, you may add a little bit more almond milk to help with the consistency if they are really frozen.
- Usually I just scoop it straight from the food processor into my glass, but if I have other things to prepare, like fruit or sauce, I stick it in the freezer to keep it cool until I’m ready to decorate it.
- If you prefer a more frozen texture, add less liquids and serve right away. I sometimes like mine as more of a soft serve, so I add more liquids.