It’s so hot right now in Colorado. Flaming hot, to be precise. All I can think of is a soothing dish of ice cream to take my mind of our wildfires.
My sister made me this for me a couple of weeks ago and I was amazed by how delicious it was – not to mention simple to make. All you need is a freezer and a food processor, Vitamix, or Nutri-Bullet-type blender.
And you must like bananas.
I didn’t add sugar because I don’t think it needs it but if you want something sweeter, use maple or agave syrup. This is not so much a recipe, more a frozen blend of your favorite fruit. A splash of half and half, coconut milk or whatever your creamy bev of choice happens to be (mine is half and half) followed by a few pulses in the blender – and you can eat it right away.
For a firmer ice, scrape the mixture into a container and freeze for 30 minutes.
Another option would be to replace the frozen berries with a dollop of creamy peanut butter, a tiny splash of pure vanilla and a scoop of organic cacao powder. Really, the possibilities are endless.
Keep a supply of frozen bananas slices in your freezer – they’re great in smoothies as well.
5-MINUTE ICE CREAM with FROZEN BANANAS & BERRIES
(Makes 2 generous servings)
2 ripe (but not overripe) bananas, peeled, cut into slices, then frozen
A handful of frozen blackberries, blueberries, strawberries, etc
4-8 fl oz (225-250ml) of liquid such as soy, almond or coconut milk – or for a slightly creamier result, use half and half or real cream
Maple or agave syrup to taste if you think it needs it
Put the frozen fruit in the blender with a small amount of the liquid and pulse. Add more liquid and pulse again until you have a soft ice cream consistency. Add sweetener to taste, pulse once more and transfer it to the freezer – or eat it right away if you can’t wait.