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!
Chocolate (N)ice Cream
2-3 Large Ripe Bananas
3-4 Tablespoons Almond Milk (I used chocolate-flavored almond milk)
2 Tablespoons Cocoa Powder
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