Tuesday, February 1, 2011

Making banana ‘ice-cream’

  This stuff is so good. Like, really, really good. Creamy, and sweet, and so more-ish. And the only ingredient is bananas. No sugar, no dairy. It’s especially great if you have a whole bunch of bananas that need eating quickly, or you pick up a box of overripe ones cheaply. I always have bananas in the freezer for baking-well, I did, until I discovered this.

Take some overripe, frozen bananas, soak for a minute or two in hot water until you can peel them. Whip them up using a food processor or stick mixer until it’s creamy.


Whack it back in the freezer for half an hour or so, then devour.


Or eat it with dessert, such as this banana batter pudding (guess who harvested a huge bunch of bananas from the mulch pit last week?!)


It really is that easy. And it’s an entirely guilt-free feast, suitable for yourself and the kids to gorge on.

Apparently you can also do it with mangoes, but seeing as the mango crop failed this year, and we got one measly fruit, we didn’t get to try it. Maybe next year.

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