Now that’s it’s officially summer, ice cream is in my regular rotation. But with the Blue Bell draught still in effect – le sigh – it was time to take things into my own hands.
But I don’t have an ice cream maker.
Again, le sigh.
But I do have a food processor and an excess of frozen bananas for my morning smoothies.
Enter faux ice cream.
Not the real thing but just as delicious.
What I love about the banana-based ice cream is that:
- It’s really quick and easy.
- It’s infinitely variable depending on mood.
- It has the texture of soft serve which I LOVED as a kid. (and still do now)
So freeze up some bananas and then you to can have a super-quick-and-easy ice cream, no maker needed*.
*although you will want a food processor
Chocolate Banana “Ice Cream”
- Bananas, frozen
- Cocoa powder
- milk of choice (if necessary)
- Pre-prep – Freeze bananas. I usually peel the banana, break it in half and then layer them in a freezer container. Technically you should lay them flat on a cookie sheet so they freeze separately, then put them in container of choice. I don’t do that and other than the odd stuck banana haven’t had a problem with it.
- Put frozen bananas and cocoa powder in food processor. Run until it’s all incorporated and smooth. You’ll often get a crumbly stage before it smooths out. Every so often stop it, push down the sides, and then run again. You’ll get there. If not, add milk teeny bit by teeny bit to help it along. You can also add a little sweetener if you like but I find the banana to be plenty sweet enough.
- Plain banana
- Cocoa powder is my go-to. Cocoa powder and peanut butter is my second go-to.
- Frozen blueberries and powdered ginger
- Cocoa powder and cinnamon
- The options are pretty much limitless with this as your base. What are your favorite smoothie combos? They’ll probably work really well here too.