Just take a look at that picture. What do you see? Ice cream. You see ice cream. Don’t pretend otherwise. What if I told you that this ice cream was actually HEALTHY?!?! Seriously.
I first saw the idea to make ice cream out of bananas on a cooking show and haven’t been able to stop thinking about it. However, I rarely have bananas at home and it seemed silly to buy bananas just to freeze and pulverize them. Little did I know, my fiance bought bananas and put them away where neither of us found them until they were starting to go bad. And voila! Now I have bananas to freeze. I instantly thought of banana ice cream.
We love ice cream at my house, but it isn’t really conducive for the wedding diet plan. By diet, I mostly just mean “try not to think of the fattiest, creamiest dish possible in every situation and occasionally choose something healthy.” Banana ice cream definitely helps. It is soft and creamy, exactly the texture of a soft serve. The banana makes gives it a touch of sweetness without making it cloying. You could either eat this ice cream plain, or mix add ons into the bowl. Almost anything would work. Cacao, berries, jam, really anything. I chose to use some leftover chocolate chip cookies from our trip to the Minnesota State Fair! There is an amazing booth called “Sweet Martha’s” that gives you an actual bucket of cookies. A large bucket. The fiance and I always get the bucket but can never finish it before the cookies go stale. Two day old cookies were perfect, because they kept their crunch in the ice cream instead of just disintegrating. Any sort of candy could do the same thing if you don’t happen to have two day old cookies. 🙂
This may take the award for simplest recipe on the blog. And it is ice cream. Winning!!!
- 2 bananas
- 1/4 cup milk
- Any desired add ons (optional)
Take two bananas and freeze overnight (at least). Peel the bananas after they are frozen. You may need to use a paring knife to get you started. After the first strip, the rest should come off easily by hand. Try to get rid of all the strings. Put into a food processor or a Ninja blender. I am not sure a regular blender would work for this. Turn the food processor/Ninja to low and while it is blending add the milk through the top. I had to stop the blender twice to scrape the sides. After a minute or so you should see the mixture turn white and smooth. If you have large bananas you may need to add a little more milk. You want a soft, smooth mix.
After the mixture is emulsified, remove from the blender into a bowl.
Now if you plan to add toppings, fold them into the mix. Pop back into the freezer for about 10 minutes, or until it is a little more solid. Then serve. If you are not adding toppings it can be served immediately, or after 10 minutes in the freezer. Totally up to you.
This can be left in the freezer for a couple days in a covered dish. Just let sit out for 5 minutes, then stir before serving.
Now go get the ice cream fix in before the warm weather is gone forever!
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Until next time, my loves!