Monday, May 16, 2011

Banana Ice Cream

I am never disappointed and always amazed at how delicious this simple dessert tastes. And it’s not just the taste. The texture is so smooth and creamy, like a nice soft-serve ice cream. I know how many people out there love their ice cream, especially at night. This would make a good substitution, although, because bananas are high in sugar, this would be best eaten in moderation like anything else.

Still, if you look at the nutrition data for a cup of mashed banana, you’ll see that it offers lots of vitamin C, B6, riboflavin, and folate, as well as potassium, magnesium, manganese, and copper. There’s fiber and a bit of protein there as well with a small amount of fat.

I very often will simply whip the bananas and have them plain, but it’s simple enough to add flavorings and spices of your choice. In the above picture, I’ve added cocoa powder and a tablespoon of honey. Cinnamon would be a nice addition as well.

Banana Ice Cream

5 bananas, peeled, sliced and frozen

2 T cocoa powder

1 T honey

Allow the bananas to sit at room temperature for a few minutes to defrost a bit.

Place them in a food processor or high-speed blender and blend on high until the pieces break up and begin to look creamy.

Add the cocoa powder and honey if desired and whip until a smooth, even consistency is achieved. Serve immediately.

The one thing I’ve found about banana ice cream is that it doesn’t freeze well. It freezes very hard and needs to be defrosted for quite a while before eating. Therefore, I recommend making just enough to serve at one sitting. One banana per person is a good guideline to use when planning how much to make.

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