This is it….the end of summer has arrived. And while I do love Fall, I’m just not ready for the cooler weather to be back already this year. I’ve decided I need to savor the last bit of warmth with some über summery things for instance, Banana ice cream!
I absolutely love ice cream on a warm evening and I realized a few weeks ago that I have barely enjoyed any frozen treats this summer. This was partly because I typically indulge in this dessert when I visit the beach, which was very infrequent this year. It’s also because I have attempted to occasionally weed out sweet treats like this as an effort to be healthier (It was either sweets or wine… and giving up wine is just not an option!).
I have started to see a new trend involving a healthy twist on ice cream take hold and I was eager to try it out for myself. The concept is simple. You simply use bananas as the main ingredient of your “ice cream”. It may not have the cream component howevert; it tastes miraculously similar. The even more exciting part of this new technique is that it involves no ice cream maker, churning, or hard steps. It’s also gluten and dairy free! A few frozen bananas tossed into a blender with some fun flavorings instantly transforms into homemade soft serve. Eating this slimmed down ice cream made it possible to have my cake and eat it too…aka ice cream & wine! This is exciting news people!
Take a look at the recipe below for a guilt-free candy bar inspired version of banana ice cream.
Use my idea or get creative and add your own flavorings.
- Add frozen berries for a fruity freeze
- Go nutty with some peanut butter
- Or drizzle some caramel over top for a little extra indulgence
…all for the love of the dish
- 2 ripe bananas
- 2 tbsp cocoa powder
- 2 tbsp almond/coconut milk
- 1 tbsp dark chocolate chips
- 1 tbsp unsweetened shredded coconut
- 1 tbsp of sliced almonds
- There are 2 different ways to make this ice cream and I tried both. They both had very similar outcomes so feel free to do either way!
- Method 1 (Preferred):
- Slice your bananas (not frozen) and put in the blender with cocoa powder and almond and coconut milk. Blend for 30 seconds - 1 minute or until smooth. Mix in the coconut, almonds, and chocolate chips. Pour in an airtight container and put in the freezer for 3-4 hours or until the desired frozen consistency.
- Method 2:
- Slice your 2 ripe bananas. Put them in an airtight container and place in the freezer. Freeze for 4-5 hours or overnight.
- Place the bananas into the blender or food processor and add the cocoa powder and almond coconut milk. Blend for 2-3 minutes or until smooth.
- Stir in the coconut, almonds, and dark chocolate chips. Scoop into your serving bowl and add any additional “almond joy” ingredient garnishes to the top. You’re all ready to savor your dessert!