Ladies and gentlemen: I cannot eat ice cream. No I am not lactose intolerant (thank god!) and I routinely gorge out on cheese, but for some unimaginable reason, the second ice cream hits my tummy, unhappiness occurs. This is the bane of my existence. You see I LOVE LOVE LOVE LOVE ice cream. The creaminess! The chocolatey goodness! At times I dream of Hagen-dazs chocolate ice cream with luscious pieces of almond, brownie chunks, clumps of cookie dough and maybe a touch of banana or dried cranberries (seriously, how good would that flavour be?), but alas, I cannot eat it. Not that I haven’t tried, but I will readily admit that it just isn’t worth it.
During the winter missing out on ice cream isn’t so bad as I have no desire for my internal temperature to match that of outside, but in the summer it’s a different story. When the heat and humidity start, a cold cone would be divine. Which is why I was so incredibly excited when someone pointed out to me an ice cream recipe that called for nothing but bananas. Really? It boasted of easy to make, dairy free soft serve that was just as good as, if not better, than it’s milk-based cousin. This I had to try! Plus, I am in the habit of freezing bananas that have gone just past their I-want-to-pick-up-that-banana-and-eat-it date to be later transformed into banana bread, cake, or muffins so I had a couple frozen bananas on hand. And in the age old ice cream vs muffins debate, ice cream always wins.
Now the recipe calls for frozen bananas alone, but I opted to beef it up a bit. I admit I was a bit skeptical and thought a little extra honey, vanilla, and chopped walnuts certainly wouldn’t hurt anything.
So to make your ‘just as good as ice cream and maybe even better’ banana ice cream, this is what you will need:
- 1 tbsp honey (I kinna wish I had real maple syrup instead because I think that would be EPIC! Oh well, I shall have to make this again!)
- 1 tsp vanilla (I think dark rum would be great too)
- 2 frozen bananas
- handful nuts or dried fruit of choice
- Peel the frozen bananas with a knife.
- Chop the frozen bananas into slices.
- Place in a blender and blend until creamy. I used the lowest setting on my blender and it worked well. At the beginning you’ll have to scrape down to the sides quite often to make sure all the bananas get blended, but this step still only takes about 3 mins. The ‘ice cream’ should have the texture of soft serve by the end of this step.
- Add in the honey and vanilla. I confess I didn’t actually measure anything but eyeballing worked just fine! Blend until just combined. If you’re going for a different kind of ice cream, add all your liquid ingredients (like jams, peanut butter, nutella, you name it!) here.
- Stir in the nuts. All the hard ingredients (like chocolate chips and dried fruit) should be stirred in at this stage.
- If you want a harder ice cream (I did), transfer the ice cream into a bowl (ideally metal if you have one) cover with plastic wrap and place in the freezer for about 20 minutes (depending on how hard you like your ice cream) stirring it periodically.
- Drizzle with honey and top off with a few walnuts and voila! Enjoy On the slim chance that there is any left over, you can freeze the leftovers. Just be sure to take out the ice cream 5 minutes before you plan on eating it to allow it to soften a bit. Also, give it a quick stir before serving to make sure none of the ingredients have fallen to the bottom or separated out.
I don’t know about you but I was thrilled with the results of this recipe! I am really excited to try this recipe again! Maybe next time with some chocolate chips or Nutella blended with the bananas and topped with a dollop of raspberry jam Yummmm!!
Update (June 23, 2011): I just made this again adding 1 tbsp brown sugar instead of honey with 2 tbsp chocolate sauce and leftover haystack crumbs from the cookie jar. Seriously good!! I implore you to try it!