Anyone with a penchant for Pinterest is likely already familiar with the nutritionist approved concept of ice cream made of bananas. However, if you have yet to try it for yourself, it is hard to imagine that mushing up bananas is going to come anywhere close to something you want to eat as and adult, never mind as a replacement for one of life’s greatest desserts. I am here today to tell you: it most certainly can!
There are tons of variations to this one floating around out there and, to be honest, playing around with the ingredients has proven to be half the fun. The secret to getting an ice cream like consistency rather than a mushy banana mess, however, is freezing the bananas before you blend them, rather than blending than freezing. Don’t ask me the science behind it, but the texture completely changes through the freezing process. As a result, at any given time you will find five or six peeled bananas hanging out in the freezer until it’s time for my next fix.
What You Need:
-As many frozen bananas as you would like (I like to make bigger batches, so use up to six at a time), slightly thawed. Do make sure you peel them before you freeze them or you will find yourself with a peel removing situation on your hands.
-A food processor or high speed blender.
-Any assortment of flavours you choose. I’m a big fan of cinnamon, unsweetened coconut, a hit of nut butter, chocolate protein powder and any combination there of.
How To Do It:
Choosing your add-ins is pretty much the most challenging part of this recipe. Place slightly thawed bananas and anything else your little heart desires in the food processor or blender and let her rip, scraping down the sides to keep everything moving from time to time, until desired consistency is reached. Once it is in it’s soft serve form this stuff keeps in the freezer beautifully, but good luck keeping it there once you’ve tasted what all the fuss is about.