I didn’t know until last week that bananas can make one of the best ice cream. It turns out that frozen bananas are good for more than just making smoothies. If you freeze a banana until solid, then whiz it up in a blender or food processor, it makes creamy and rich ice cream. Stephanie’s “Pure Banana Soft Serve” inspired me to make my version of banana ice cream. It’ll only take you a few minutes at most, and it tastes really awesome! It also much healthier than your typical dairy ice cream. You can throw some bananas in the freezer before you go to bed and the next day you have a perfect base for an ice cream. I decided to take it to another level and added few more ingredients: little bit of greek yogurt, some maple syrup, vanilla, cinnamon, walnuts and raspberry spread for extra flavor. The flavors just explode in your mouth! Perfect dessert for summer!
Note: You MUST use a food processor or a high-speed blender for this recipe; a regular blender will not blend the bananas thoroughly enough.
Banana Raspberry 'Ice Cream'
- 1/2 cup greek yogurt
- 3 large frozen bananas, peeled, halved (bananas should be very ripe)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 cup walnuts
- 2 tablespoons raspberry spread or jam ( or use your favorite flavor); fresh berries will be perfect too!!!
- Dark chocolate shavings for garnish (optional)
Place all the ingredients except for chocolate into a food processor or a high-speed blender. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. The bananas will start to resemble soft serve in a few minutes. Transfer to a bowl and place in freezer for about 15 minutes, if you’d like, or serve immediately.