“Frozen banana ice cream is super easy to make and creates a healthier alternative to classic creamy dairy ice cream. Here’s a fun, flavorful twist on a healthy go-to treat!”
1. Peel and slice the bananas into chunks. Lay flat on a baking sheet, and make sure the bananas are not touching each other, as it is difficult to separate them once frozen. Freeze for approximately 2 hours.
2. Place the frozen banana chunks in a food processor, and blend until smooth and creamy. This will take approximately 5 minutes, as you will need to keep removing the lid and scraping the sides, and then processing again.
4. Next top the banana mixture with approximately ¼ c of Nutella Hazelnut Spread. If you heat the Nutella for about 10 seconds in the microwave before spreading, it will spread much easier. I just drizzle a little on top and then lightly spread with a spoon.
5. Place 6-8 Biscoff Cookies in a sandwich size bag, and crush lightly with a cooking mallet. Leave some of the cookies in larger crumbles, so the flavor profile for the cookies will be stronger in the ice cream.