Saturday, August 24, 2013
Faux Ice Cream
Then Rob clued me in to a potential substitution: blended frozen bananas. I tried the recipe he gave me, with limited success. The results were soft-serve at best, a smoothie at worst (at least it was delicious!). Then one evening I had a craving for chocolate ice cream and whipped up this combination, which had a wonderful consistency.
I've since googled banana ice cream, and found dozens of recipes, many which refreeze the banana mixture after it's been blended. I may have to try that at some point. However, I'm partial to the make-on-demand approach. The one thing I prepare ahead is the bananas. I quarter my bananas by slicing them lengthwise, then cutting the slices in half. They can also be sliced into coins (whatever the food processor can handle best). I freeze the bananas flat, then bag them after they're frozen, so I can make this whenever the spirit moves me.
Chocolate Peanut Butter Banana Ice Cream
1 small banana, frozen
1 heaping teaspoon* cocoa
1 heaping teaspoon* peanut butter
* I use a regular spoon, not a measuring spoon.
Blend the frozen banana in a food processor, until it becomes granular. Add in the cocoa and blend until it's evenly distributed. Then add the peanut butter; blend until the ingredients ball up.