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Dash My Mug Banana Ice Cream Recipe: Quick Vanilla Freeze
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Banana Ice Cream Recipe

Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes

Ingredients

  • 3 ripe bananas sliced and frozen
  • 1/2 cup milk dairy or your favorite plant-based alternative
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional mix-ins: chocolate chips peanut butter, cocoa powder, or a handful of nuts
  • Extra splash of milk if the texture clumps—nobody judges a drama queen

Instructions

  • Freeze the bananas until solid, preferably overnight. No excuses about “almost frozen”—we’re aiming for ice-cream texture, not banana slushie chaos.
  • Chop the frozen bananas into chunks. A rough chop is fine; you’re not sculpting a statue, you’re making dessert magic.
  • Blend bananas with milk and vanilla. Start on low, then blast to high. Pause to check texture—you're aiming for creamy and scoopable, not banana soup.
  • Add a pinch of salt and any mix-ins you crave. Chocolate chips, peanut butter swirls, or a dusting of cocoa powder all work wonders.
  • If the mixture is stubborn, add a splash more milk and blend again. You want a soft-serve consistency, not a rock-hard block you have to saw through.
  • Scoop into bowls and serve immediately for soft-serve vibes or freeze for 1–2 hours for a firmer scoop. Either way, you’re winning.