Hello lovelies! Last week I was bemoaning the fact
that all my bananas were as green as envy and then suddenly overnight…BOOM! They
were all yellow and very spotty. So I thought I better freeze them and now all my
freezer space is taken up with frozen banana chunks!
But I still had a bunch of bananas that wouldn’t fit
in the freezer, so I thought since the weather has warmed up I could make us
some banana ice cream to use some of them up to make room for the last ones to
get frozen.
I break my bananas into rough chunks and freeze them in
a big resealable container. Once frozen they can easily be pried apart for
smoothies or Nice Cream.
I do mine in my high powered blender using the tamper
to press the bananas into the blades (I have to stand on a step-stool to do this) but if you don’t have a high powered
blender, then it can be done in a food processor—just let the frozen bananas
thaw for about 5 minutes before you blend and you might need extra milk. The
cocoa can make it slightly bitter so even with ripe bananas you may need a bit
of extra sweetness. I used a micro pinch of this new uncut pure stevia I just
got and it really did the trick.
This made enough for two parfait glasses. Aren’t they
adorable? I got them at Poundland if you can believe it?
Chocolate Peanut Butter Nice Cream
2 bananas, peeled and broken into chunks
and frozen overnight
2 TB unsweetened cocoa powder
2 TB peanut butter
Tiny shake of pure uncut stevia or a glug
of liquid sweetener like agave/maple syrup/golden syrup
Hefty splash of milk—maybe 1/4 cup?
Put everything in your high powered blender or food
processor and blend until a smooth soft serve texture of ice cream develops. If
using your high powered blender, use the tamper. If using a food processor stop
and scrape down the sides often.
Eat and go mmmmm…and then ahhhhh because it has been
really hot.
Yummmm
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