Banjo ice cream
3 frozen bananas (about 15 chunks)
Vanilla essence (optional)
Maybe a splash of plant based milk or yoghurt to help the blades move
That’s it! You can add stuff as I show later. But really, for the plain vanilla all you need is bananas. They are plenty sweet as they were overripe when you froze them so don’t need sweetening unless you want to. I find spotty ones to be the ideal sweetness for me.
Just put all your banjos and splash of some liquid like plant based milk or a blop of yoghurt (yoghurt gives a bit of a tang) and blend until the consistency of soft serve ice cream. You will need to stop and scrape down the sides of the food processor occasionally. I am told that if you like it firmer and want to scoop it, you can put in the freezer in a container for a few hours after blending to firm up, but we can’t last that long. When we make it--we want it NOW.
This is plain vanilla with a chocolate sauce and some peanuts on top. To make the sauce:
2 TB unsweetened cocoa powder mixed with 4 TB agave syrup (or maple syrup)
This is chocolate peanut butter using leftover sauce from above and 2 TB peanut butter.
See how good that looks? I was so excited I couldn’t wait to take a “bowl shot” as all I wanted to do was shove it in my mouth and say “Mmmmmmm.” so I’m afraid all you get is a food processor shot.
This cherry vanilla made with 2.5 frozen bananas (about 12 chunks) and a 3/4 cup frozen cherries plus some vanilla essence. Another one I couldn't wait to eat.