Banana Ice Cream: Try II

>> Tuesday, June 29, 2010

After making my first batch of one-ingredient banana ice cream last week, I retreated to the kitchen Friday night to improve upon the texture and flavor. Not for me -- I quite enjoyed the thick, not-too-sweet chocolate chip-peanut butter and banana combination. Stephen, however, thought it wasn't quite authentic enough.

Well, then! I thought a particularly indulgent, Ben & Jerry's-esque variety might titillate his taste buds and change his opinion. I wanted to keep it vegan -- so when I got the idea to add crushed cookies to the mix, wheat-free, dairy-free Newman-Os were my first choice.

If you were skeptical before, you should definitely reconsider trying out this recipe. It's an awesome way to use up those over-ripe bananas (one reader mentioned that the browner the banana, the sweeter the result). It's inexpensive. It's healthy. And this version definitely satisfies even the most picky ice cream eaters.


What you'll need . . .
  • 2 ripe bananas, chopped
  • 1 tablespoon cocoa powder
  • 3 (or so) crushed Newman-Os
  • 1/2 tablespoon almond milk
  • 1/2 teaspoon vanilla extract

Method . . .
  1. Chop bananas into smallish chunks (original post called them coins) and freeze overnight on a plate. I just put ours in a plastic bag.
  2. Once they have properly frozen, transfer to a food processor (I think a smaller one works better) -- add the almond milk, vanilla, and cocoa powder -- and process until smooth (to see the transformation, go to our first banana ice cream post).
  3. Then add the crushed cookies and pulse (you don't want to break them up TOO much).
  4. Enjoy right away. But it freezes well, too. Almost turns into a fudgesicle texture.

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