I’ve been really bad about posting but I promise I have a good excuse. Between leaving school and ramping up work it’s been hard to find time to make meals worthy of immortality via blogging. Lately, dinner has been rice and whatever is in the fridge.
That said, I’ve been craving ice cream more that usual. It might have something to do with a little heat wave that turned NYC into a stinking cesspool of grossness over the past few weeks. Ice cream isn’t exactly a health food so I went on a googling-journey to discover a better way to enjoy frozen treats without going broke (thanks Pinkberry).
The solution was way simpler that I had ever imagined. Frozen bananas! The fact that I have lived my banana-filled life this long and never tried making banana ice cream astounds me.
It’s easy, takes only one ingredient, and is a canvas for your flavor imagination. I went with peanut butter and honey but I’d love to try throwing in cocoa powder and chocolate chips, you could even do a banana boat-themed batch!
Banana Ice Cream (makes 3 1/2 cups)
- 5 ripe bananas
- Any mix-ins you desire
- Peel, slice, and freeze bananas.
- Pulse in food processor or blender for about 5 minutes or until creamy
- Add mix-ins! (I am a fan of 3 tbsp peanut butter and 1 tbsp honey)
- Pulse until combined.
- Transfer to a freezer safe container and freeze until firm.