Before I start with the post…I have one important administrative item I need to mention. I am going to be transitioning all of the content from this blog foodillusion.com (including recipes and other informative posts) over to my other blog 100daysofrealfood.com. All those that are subscribed to The Food Illusion site will automatically be added to the 100 Days site (if you aren’t already). So for the next week or so I will post The Food Illusion stuff in both places as I work to transition everything over. I will also continue to post the regular real food pledge posts on the 100 days site as well. Thank you for your patience with all of this! Hopefully this change will make it easier for you (and me) to keep track of everything…especially now that we have taken on another real food pledge.
Okay, so back to banana ice cream. I’ve mentioned this in a post before, but just in case someone missed it I thought it was important enough to dedicate an entire post to it today. This recipe somehow magically turns regular old bananas into delicious, creamy, cold, banana flavored ice cream without using any cream or an ice cream maker. I love it because it is good, good for you, incredibly simple to make, and (my new favorite reason) cheap!! I would venture to say that bananas are the cheapest fruit available in any grocery store…so bring it on!
There are also many different variations to this recipe. Feel free to play around and try adding in peanut butter, homemade chocolate sauce, a shot of chilled espresso, or even another type of frozen fruit. You can also top the ice cream with some granola sprinkles from the same yummy granola recipe that I made on the Charlotte Today Show this morning! No matter what extras you add in though, if you like bananas I guarantee you will be happy with the outcome of this recipe. So have fun with it and enjoy!
Recipe: Banana Ice Cream
- 4 – 5 bananas (frozen – see below)
- Less than ½ cup milk
- Variations if desired: peanut butter, chocolate sauce, chilled espresso, or other frozen fruit…get creative!
- Peel the bananas, break them into thirds, enclose them into a Tupperwear container, and stick them in the freezer overnight (or longer). I usually throw bananas in the freezer whenever they are about to go bad, and I’ve left them in there for weeks before so there is no rush.
- When you are ready for the ice cream just put the bananas in a blender with 1/4 cup or 1/3 cup milk. I don’t have a fancy, expensive VitaMix so I have to shake my little cheapo Target blender around a bit to get it all to blend properly. Just keep adding small amounts of milk until the consistency resembles ice cream.
It is that easy.
Yield: 4 – 6 servings