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BakeLogic is a compilation of my favorite recipes along with my thoughts about global food issues. I hope you enjoy following along as I spread awareness and share culinary love!

Banana (N)ice Cream

Banana (N)ice Cream

On a hot summer day, there is nothing better than a large cone of ice cream.  With countless ways to add swirls and candies, ice cream has always been my go-to dessert because of its flavor versatility. I even visited the Ben and Jerry's factory as a kid JUST so that I could taste some of their exclusive flavors at the end of the tour. The only problem I encounter is not having enough of it stocked in my freezer!

As an ice cream fanatic, I often experience the panic that arises when I reach for my nightly bowl (or tub) and there is no more!  After researching solutions to my recurring problem, I was intrigued by recipes for making ice cream out of frozen bananas.  As I was first exposed to this concept with the popular Yonanas machine back in 2011, I was surprised to see that banana ice cream had become so popular since then.  With the simplicity of the recipe and the healthy aspects of the ice cream (normally having 1/3 the calories of normal ice cream and being completely fruit based!) I decided to give it a shot.  I soon became OBSESSED with this (n)ice cream and always keep it stocked in my freezer.  I hope you enjoy it too!

This is my recipe for Chocolate (N)ice Cream, which I adapted from Wholefully.  You can EASILY adapt it to help satisfy your individual sweet tooth- the sky's the limit!  I hope you enjoy!

xG

Chocolate (N)ice Cream

Ingredients:
2-3 Large Ripe Bananas
3-4 Tablespoons Almond Milk (I used chocolate-flavored almond milk)
2 Tablespoons Cocoa Powder

Instructions:
1.  Cut up the bananas and freeze for at least 2 hours (overnight is preferable).  
2.  In a blender, combine the bananas and the almond milk and blend until all chunks are gone and it has a smooth consistency.  If the mixture has trouble blending, add more almond milk.
3.  Add 1 tablespoon of the cocoa powder and blend until incorporated.  Repeat with the second tablespoon.
4.  Remove from blender and add any mix-ins that you want! (I found that chocolate chips and nuts add nicely to the texture)

This recipe makes ~1 pint and can be eaten immediately or stored in a closed container in the freezer. 

Photo courtesy of The Minimalist Baker

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Welcome to BakeLogic!

Welcome to BakeLogic!