Banana Ice Cream
Friends, listen up because this is serious business. My dear friend @Rawliving (<– Twitter name or her website can be found here) let me in on a BIG secret. Banana ice cream made from….just bananas!!
My mother always freezes her bananas when they get really ripe because she makes banana bread out of them. Like her, I do that but I also use my frozen bananas for smoothies. Now I can add ice cream to that list of reasons as to why there are bananas in my freezer (everyone ALWAYS asks).
In the bowl of a food processor, put 1 frozen ripe banana (per serving) and the smallest tiniest dash of vanilla extract or almond extract (I like almond extract). Process for 4-5 minutes until the banana ice cream is completely smooth. That’s it…that’s all you do.
All of my raw foodies can make a chocolate syrup to put on top out of agave nectar and raw cacao powder (just whip the two ingredients together).
Tomorrow is my father’s birthday and I plan on making this for him for dessert. Being a diabetic, he doesn’t eat sweets so this is the perfect ice cream dessert for him. I can’t wait for him to tell me how good it is!
carol rustin lives in a shoe in the small city of decatur, ga. you might think that there’s not enough room in a shoe for a full size kitchen, but you’d be surprised what she can make in a little bit of space.
4-5 minutes? say what?
you have to let it process for awhile. the bananas will start to cream but there will still be some chunks in there. after a minute or two, turn it off and push down the banana from the sides and keep on processing!