Friday, February 15, 2013

2-Ingredient Banana Ice Cream (no ice cream maker required!)

Come here, I want to tell you a secret. Closer... closer... that's close enough. Ready?

I hate bananas. I know, I know, you're so used to me telling you how much I love everything, but I really hate bananas. Totally despise the things. Really, really can't stand them. At all. I like banana flavored stuff - banana milkshakes, banana taffy, banana bread, banana pudding. But I absolutely, positively do not like plain bananas in their natural state. 

Whew. I feel better.

Now that we got that out of the way, I LOVE this. The baby loves this. Soon, you will love this.

Ice cream is one of my favorite desserts and always has been. I remember when we were kids my dad would try to turn our ice cream into a healthier treat by adding fruit to it. It was a good idea, but he would make very odd pairings with it. I ate mint chocolate chip ice cream topped with blueberries on several occasions. This ice cream is so cool because the fruit IS the ice cream. I have seen other people do this with just the bananas, but I really think it needs a second ingredient to make it extra smooth and creamy.

Easy Banana Ice Cream

What I use:
  • 2 ripe bananas
  • 1/4 c. plain yogurt

That's it. No, really.

How I do it:

1. Peel the bananas, cut them into 1-inch chunks, and freeze them for 1 hour.

2. Place the frozen banana chunks into a food processor with the yogurt and pulse until smooth. (You may need to add a splash of milk or water if the whole thing is too thick and won't puree.)

3. Serve immediately or freeze.

If you re-freeze it, it will become rock hard. Take it out a little while before you want it, or throw it in the microwave on one-third power for 30 seconds at a time until it has reached the consistency you want.

You can add all sorts of fun stuff to this - peanut butter, cocoa powder, flavored yogurts - have fun with it!

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