IN HONOR OF EASTER, AN EASY TREAT!
This dish is so fast and easy with only two ingredients that you'll make it all spring and summer long! Plus, it's gluten free, dairy free and healthy. This is also one of the recipes that you'll find in my dessert cookbook, The Mall Fairies Sweet Tooth Cookbook. Enjoy!
BANANA "ICE CREAM"
3-4 bananas, sliced and frozen (slice before freezing)
a generous tablespoonful of peanut butter (or other nut butter, see my recipe above for nut butter, I use cashew butter for the sweetness, can be omitted for a lower calorie ice cream)
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. Will freeze to the consistency of sorbet if left in the freezer, but is just as delicious.
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!