This is one of the most amazing little culinary tricks that I’ve learned yet. Simply genius.
You’re never gonna believe this BUT if you take a frozen banana and pop it into the food processor (or blender) you will end up with thick, rich, creamy banana ice cream.
And I’m not talking well-sorta-kinda-could-pass as banana ice cream, I’m talking ‘it is seriously just as good if not better than the real deal’. It’s just crazy. Pure insanity.
BUT before I continue to swoon, I just have to give some props to Jenna over at Eat, Live, Run. This is where I first discovered this brilliant idea (thanks for sharing Jenna!).
Back to my swooning…
I’ve always adored the frozen banana.
Frozen bananas topped with almond butter, stirred into yogurt, and dipped in chocolate are just a few of my favorites BUT NEVER in my wildest dreams did I know that the frozen banana was capable of this!! It actually morphs into ice-cream all by its self!
You could pop the banana in the blender (or processor), whirl it up and call it a day BUT I found that I enjoyed adding a splash of milk to it, just to thin it out a bit (which just goes to show you how creamy it is!). I used unsweetened vanilla soy milk – SO GOOD.
Beng and I actually had some frozen yogurt leftover in the fridge from our Friday night stroll w/ Katie (oh, how our weekend activities have changed since having a new born baby!) and so we decided to do a little side-by-side taste test (I love taste tests).
Now granted, the frozen yogurt was vanilla and chocolate and NOT banana flavor BUT Beng and I both agreed that the frozen banana ice-cream was way better than the yogurt. It’s just so rich and creamy… not to mention eating it along side the frozen yogurt made the yogurt taste especially “fake”.
Whenever I come across an idea like this it makes me think of how there are SO many nutritious alternatives to the traditional classics out there. Like making brownies out of almonds OR cheese cake out of tofu. I don’t know about you guys, but if I can find a way to incorporate more of the nutritious stuff without sacrificing taste or dancing with deprivation, I’m all in.
I think it’s just a matter of the times… people don’t cook like they used to. For example, we just don’t have the time that people had fifty years ago SO we learn to cook faster, right?
SO I say, why not learn to cook smarter too. If you can sub out a “not-so-great” ingredient with a “super-nutritious” ingredient without sacrificing flavor, then why not?!
I guess it’s just a matter of leaning some more modern techniques in the kitchen… don’t you think?
Maybe I should change the title of this post to “Modern Day Banana Ice Cream”…
I don’t often ask my readers for a favor BUT tonight I am begging you… please make sure to pop some bananas into your freezer ASAP so you can make this insanely, deeelicious treat very, very soon!!
Frozen Banana Ice-Cream
- 2 frozen bananas
- 2 tablespoons almond milk (or any milk you prefer)
- 1-2 teaspoons maple syrup
- Pop bananas into a blender or food processor and blend until the bananas have a smooth and creamy consistency (just like ice-cream). Depending on how powerful your blender or processor is, your bananas may clunk around a bit at the beginning BUT just give them a minute. Once they start to break down they turn into this lovely, creamy treat.
- If you want, you can skip the milk addition altogether, but I like to add a little in. I usually use just a tablespoon or two along with the maple syrup. Blend until thick and creamy. Enjoy!