Healthy Recipe

September 14, 2012

Healthy Recipe – Banana Ice Cream

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From left to right: Fig Banana Ice Cream, Guava Banana Ice Cream, 60% Cacao Banana Ice Cream

Prep time: 5 minutes
Freeze time: 1 to 2 hours
Processor time: less than 5 minutes

It really does work!  YOU CAN make ice cream from frozen bananas!  Plus your add-ins are only limited by your taste buds and imagination.

Processing frozen bananas transforms them into a creamy whipped mixture that has a similar texture to real ice cream.  I was so excited the first time I made it, that I made it again two days in a row.  I tried adding zested chocolate and sliced fresh figs from our backyard.  Each batch came out delicious and was gone instantly.

I highly recommend this as a dairy free alternative to try and as an activity to do with kids.

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Special Equipment: Food Processor

  •  1 large banana, sliced into 1/4” rounds

Optional Add-ins

  • 2 guavas, sliced into 1/4” rounds;
  • 2 squares shaved or zested dark chocolate (I used Ghirardelli Premium Baking Bar, Bittersweet 60% Cacao)
  • 2 figs, sliced thinly
    • 1 fresh fig, sliced thinly

Place sliced banana pieces and optional fruit add-ins on waxed paper and freeze for 1 to 2 hours.

Using a freezer safe dish or container, lay sliced banana and optional fruit add-in (guava shown) in a single layer. Freeze for 1 to 2 hours.

If using figs, only freeze two that have been thinly sliced.

Using a food processor with the metal blade attachment, process frozen bananas and add-ins until mixture transforms.  Warning: the processor will shake and rumble so hold securely on counter top.

Be sure to use your metal blade attachment. I’ve tried both and prefer the metal blade.

Using an ice cream scoop, place two scoopfuls in dish. May be served immediately or covered with plastic wrap and frozen to be enjoyed later.

Have fun!

 

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