4 February 2015
Usually cold, snowy February evenings do not warrant ice cream, but this incredibly simple and delicious banana ice cream recipe was screaming to be shared (You see what I did there: You scream, I scream, we all scream...yeah, I know. I will not do it again.). What I am trying to say is that, within 30 seconds your sad frozen bananas are transformed into a velvety delight. You can add any beloved flavorings to the whipped banana or eat it as is and enjoy immediately or store it in the freezer.
I believe that when snow has been continuously falling, a little taste of summer is quite welcome at my house. I hope that you partake with me the enjoyment of watching the surprising process and savoring the sweet flavors of ice cream on a cold winter day.
Chocolate & Banana Ice Cream.
make 1 pint
Inspired by the One Ingredient Chef
3 bananas, peeled, sliced or broken apart, and then completely frozen (the more ripe, the better)
1/4 cup cocoa or raw cacao powder
2 TBL maple syrup
1 tsp. vanilla extract
- Add the frozen bananas into your food processor. Blitz for about 45-60 seconds (this makes a lot of noise at first, but do not be alarm!). At this point, the bananas should be fully blended into a smooth, creamy, and light frozen dessert.
- Add the cocoa, maple syrup, and vanilla. Pulse a few times to blend the ingredients.
- Be careful not to over-process or the friction from the processor will begin to melt the ice cream.
- You can enjoy this dessert right away for best results, but it will also freeze well for a day or two. Easy as that!
happy eatings & cheers!