Just because it’s chilly outside doesn’t mean you can’t enjoy a chilly treat inside when you’re craving it! That’s right, ice cream is not strictly for summer, folks. Even better than store-bought ice cream, though, is enjoying your own homemade ice cream. And while the process of making your own ice cream might sound difficult and complicated, it really is not. This Neapolitan recipe is not only simple and just as delicious as any brand name, but it has no sugar, no dairy and way less calories than a store-bought ice cream! Talk about a win-win situation.

HOMEMADE NEAPOLITAN BANANA ICE CREAM

Ingredients

Vanilla Banana Ice Cream:
– 3 large ripe bananas, peeled
– Seeds from 1 vanilla bean, or 1 teaspoon pure vanilla extract

Chocolate Banana Ice Cream:
– 3 large ripe bananas, peeled
– 3 tablespoons Dutch-processed cocoa powder
– 1 tablespoon virgin coconut oil

Strawberry Banana Ice Cream:
– 2 large ripe bananas, peeled
– 1 cup frozen strawberries

Directions

1. For the vanilla banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.

2. Put the banana chunks and vanilla bean seeds in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to a bowl and put in the freezer.

3. For the chocolate banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.

4. Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to a bowl and put in the freezer.

5. For the strawberry banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.

6. Put the banana chunks and strawberries in a food processor and process. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps.

7. To assemble the Neapolitan banana ice cream: Scrape the vanilla-banana ice cream into 1 end of an 8-by-5-inch loaf pan so it fills about 1/3 of the length of the pan. Use a rubber spatula to push it back a bit if you need to before adding the chocolate-banana ice cream next to it, filling the middle third of the pan (it’s ok if they run together a bit). Scrape the strawberry-banana ice cream into the other end of the pan. Serve right away or freeze until ready to serve. To serve, run an ice cream scoop down the loaf pan to make 3-flavored scoops.

What do you think of this homemade ice cream recipe? Share your thoughts in the comments section below!