Banana Ice Cream

Helga Glaesel de BlandingFebruary 5, 2015

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Banana ice cream? Why not? – I thought. It looked simple enough, and it was! This is a one ingredient recipe, you only need to get yourself a few bananas, let them ripen but not to the point where they get too many dark spots on the peel. I am particular about bananas, I don’t like the taste they get when they are a little too ripe. Freeze the bananas, cut them into chunks and put them in the food processor. Processing them when they are frozen yields a surprisingly creamy texture, it really does take like there’s cream or milk in there.

This is a great dessert for anyone, even babies can have this! It’s nothing but frozen bananas, which is a very good alternative if you’re trying to keep away from sugary sweets… but have a sweet tooth! (Don’t we all)

Now that I have tested the basic banana recipe, I am of course going to play around with it and try different alternatives such as peanut butter-banana ice cream (add 3 tablespoons and a little cinnamon), strawberry-banana ice cream, chocolate-banana… and let’s see what else I come up with.

Helga

Banana Ice Cream

Recipe from One Ingredient Chef
Serves: 4

Ingredients:
4-5 ripe bananas
Special equipment: a food processor

Procedure:

Peel bananas and freeze them inside a freezable plastic bag, overnight or until they are frozen solid.
Cut bananas into ½-inch chunks, and place them in the food processor.
After about 1 minute the bananas should start to become a smooth and creamy ice cream. Be careful not to over process, the heat generated by the food processor could start to melt your banana ice cream.
Place ice cream into a freezable container, and let it freeze for about 20 minutes. I like a firm scoop of ice cream, but you can enjoy your dessert as soon as you finish making it in the food processor. It keeps well in the freezer for a couple of days.