Saturday, August 24, 2013

Faux Ice Cream

I've been trying to cut down on dairy in the last several weeks.  It's been a bit of a challenge; I'm amazed at how much I consumed.  I never realized so many of my recipes contain cheese.  Almond milk is fine on my cereal and in my tea (although not in my chai).  I've skipped the yogurt and substituted the butter, but giving up the comfort of ice cream?  Sorbet just isn't the same.

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.


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