HAPPY FOURTH OF JULY!
Yes, the title of this post is long--but I had to share this easy recipe for fabulous ice cream. I hope, like me, you keep frozen bananas in your freezer all summer long. Enjoy!
Ingredients: 3-4 bananas, sliced and frozen (slice before freezing), a spoonful of peanut butter (or other nut butter, see my recipe below for cashew butter, can be omitted), 2-3 tsp. cocoa powder (for chocolate ice cream, can be omitted).
Put your bananas into the food processor (not a blender) and blend. This takes a while and you will need to stop and check to see if all the frozen pieces are getting chopped. When it gets smooth, add the other ingredients add the other ingredients and blend again and eat! If you want it to be more of a firm instead of a soft serve, put it in the freezer for a few minutes.
Try other frozen fruit, like strawberries for strawberry sorbet.
Add a touch of vanilla, always good.
Or rum flavoring and nutmeg for a different taste (this works with or without the chocolate).
Add coconut flakes and chocolate bits and nuts for a rocky road ice cream.
Or maraschino cherries and chocolate bits.
Or lemon flavoring, or—the list goes on! Try your own!
I like the creamy aspect of adding a nut butter, but I'm allergic to peanuts so here's my cashew butter recipe (this works with any nuts, inexpensive and delicious):
Ingredients: 2 cups of cashews with half cup or more of coconut oil or other oil (although coconut oil makes these butters sweeter). Place ingredients in a food processor. Pulse processor until nuts well ground, then blend carefully checking often. Refrigerate. Take out of refrigerator before using to return to "butter" consistency.