So, I actually “stole” this recipe a while ago. I forget why I was even searching for something like this…knowing me it was probably originally an attempt to (a) discover how to make ice cream without an ice-cream maker or (b) discover some healthy desserts. Regardless, I was reminded of this recipe thanks to a friend who recently bravely underwent bariatric surgery. Consequently, there are some foods this friend now will have to avoid for the rest of her life…including things like traditional ice-cream. I immediately thought of this recipe again, and realized its versatility in the process. The below is:
- Cheap to make
- Has no dairy whatsoever, and so lactose intolerants can enjoy this
- It also has no animal products, so vegetarians and in particular vegans can enjoy this
- It’s healthy
So, then, what is this one ingredient? What food product, with minor manipulation, can by itself become “ice-cream”?
The riper the better. This fruit has the awesome quality of being naturally sweet, while being fibrous enough that upon freezing and blending it won’t turn into liquid mush.
*Final note before going to the “recipe”: you can certainly add other ingredients to change your ice-cream’s “flavor.” In the past, I have added:
- Creamy peanut butter
- Vanilla extract
BANANA “ICE CREAM”
- Peel your bananas. Slice them and arrange them on a plate(s):
- Place the plates in the freezer for 1-2 hours minimum.
- When the banana slices are frozen, put them in a blender or food processor.
- Pulse until you have the consistency of ice-cream. This may take some patience–you will definitely need a spoon to keep mixing/pushing-down the mixture.
- If you want to add any other ingredients, fold them in at this point.
- Refreeze (optional), and serve!