Featured recipe from Marilu’s table * Banana (and other) ice “cream”
In the spirit of the holiday week (Canada Day on July 1 and the Fourth of July in the USA), and all the picnics and cookouts and parties that summer holidays bring, we’re sharing an excellent recipe for non-dairy ice “cream.” You don’t even need an ice cream maker!
Member Kim in IN shared this recipe and its variations with us. She says, “It is really a ‘cool’ way to serve my family fruit during this hot and humid time of year. My son wanted to know if he could have some for breakfast. At first I said, ‘No. You can’t have ice cream for breakfast.’ Then I got to thinking about it. Why not? It is just fruit!”
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Banana Ice “Cream”
Blue * Serves 2
2 bananas
a little almond milk
Peel, slice and freeze 2 bananas. When they’re frozen, place the bananas in a food processor with a very little almond milk and process. (Note: A blender does not work for this; use a food processor or VitaMix.)
A few minutes later: Pure banana ice cream!
Options:
- Put the banana ice cream in freezer pop molds and freeze until firm.
- Add 1/2 cup strawberries for strawberry-banana ice cream.
- Add 1/2 cup blueberries for blueberry-banana ice cream.
- Replace 1 banana with 1 mango, diced and frozen, for mango-banana ice cream.
- Replace 1 banana with 1 peach, diced and frozen, for peach-banana ice cream.
- Add 1 Tablespoon non-alkaline cocoa powder for chocolate-banana ice cream.
- If you don’t like bananas, you can use other fruit, but it’s the banana that gives it the right consistency.
