Kristin’s DIY Banana “Ice Cream”
Banana “Ice Cream”
I posted this last week, a cute and helpful illustration for making dairy-free ice cream, using bananas as a substitute. I finally got a chance to make my own concoction over the weekend, and it’s just as amazing as the pictures.
Sliced Frozen Bananas
Do as the directions say and freeze a couple hours. For my first batch, I froze the bananas a few days, and they were hard as rocks. You can always re-freeze after blended for a more frozen, hard-serve texture. Above is 3 sliced bananas, ready to blend! Save the dark chocolate chunks for stirring in later.
Ta-Da! Garnished with Walnuts
Coming from a picky eater and not-so-great cook: This was delicious and so easy to make! Ten minutes total once your bananas are frozen, and you can stick your tools in the dishwasher like me I garnished my dessert last night with halved-walnuts for a boost of Vitamin E (great for your hair & skin) and protein. Plus, it gives it that “sundae” touch. You can also use peanut butter chips, or top with chocolate syrup or liquor if you’re feeling naughty.
Freezer Friendly
Freeze your leftovers for a hard-serve ice cream texture, or stick in the fridge if you like it as more of a whip. Serve it for breakfast, a side at lunch, snack, or dessert. I ate my leftovers for breakfast this morning
Next up, I’m going to try a mango version. I researched some more fruit-substitute ice cream recipes, and got ideas for more. Try your favorite fruit, but beware of citrus and more watery fruits: they won’t get creamy like bananas, but still yummy as healthy version of an Italian ice! Just sayin’
Tagged: chcolate, cook, cooking, dessert, DIY, food, fruit, home, natural, recipe, trend, vegan
