When you feel like ice cream, but decide you shouldn’t have the real deal for the 3rd day in a row…
Yes, the situation above may happen to me frequently. And yes, ice cream is my weakness when it comes to dessert.
This recipe still impresses me every time I make it–HOW DO BANANAS TURN INTO THE CREAMY CONSISTENCY OF SOFT SERVE??
I’ll continue to try to find the answer to that one with more “testing.” You do the same, we’ll compare notes.
Ingredients:
4 small bananas or 3 medium to large bananas, sliced & frozen overnight
1 Tbsp. vanilla extract
4-5 Tbsp. milk
toppings/mix ins: cocoa powder, peanut butter powder or peanut butter, crushed peanuts, strawberries, chocolate sauce, etc.!
Directions:
After your bananas have been frozen overnight, (I like to slice and toss in a zip loc bag before placing in the freezer) place them in a food processor.
Hint: You need a GOOD food processor for this or you won’t achieve the ‘ice cream’ consistency. My Ninja works wonders, and it’s the only one I can speak to as far as results. Here’s the link to the one I use:
Add the vanilla and start with 2 Tbsp. of milk. Process until smooth and no chunks remain. Add more milk to get the bananas to your preferred consistency. Add your favorite add-ins at this stage as well!
My favorite add-ins: peanut butter powder (2-3 Tbsp.) or cocoa powder (2-3 Tbsp.) If you use fruit, like fresh strawberries, be aware that you’ll need less milk because of the water content in the strawberries.
Top with your favorite toppings & serve! Store any leftover ‘ice cream’ in an air-tight container in the freezer.