*To ensure your bananas are fully frozen it is best to freeze them at least 24 hours in advance. I find yellow, spotted bananas before they turn too ripe to provide the best taste and texture. Slice the bananas into chunks before freezing to make blending easier.

1. Add frozen banana chunks and raspberries to your food processor. 
2. Pulse until broken down and blend smooth. Stopping as needed to move the fruit around and help it blend fully.
3. If your machine is struggling to blend the fruit you can wait a couple minutes and allow the fruit to soften slightly or add a splash of plant milk. Just know that the more milk added the less firm the nice cream will be. 
4. Freeze in a freezer safe container. If it won’t be staying in the freezer for too long I’ve re-used yogurt containers or even frozen the ice cream in a loaf pan lined with parchment paper. 
5. You can enjoy this right away as a very soft serve type of “ice cream” bowl. Waiting 4-6 hours will give you a firmer soft serve and freezing overnight will produce a very firm nice cream. If you like this recipe, try our super creamy Peanut Butter Swirl Nice Cream and our Mint Chip Nice Cream!