Last month, when my friend Trisha visited me (best. play-week. ever!), the whole experience gave me a new appreciation for food. Trisha has more than a few food allergies, and so it was a challenge and really interesting to cook and find food on our travels that she could eat. Luckily, it went from a matter of “boy, I have no idea what to prepare”, to then getting the hang of it and we were checking ingredients for me to translate on the items purchased in stores before I knew it. I liked learning a new way of eating!
Aside from traveling, we’ve resolved to cook something together which I could share here on my blog. And what better than desserts? Not just any kind of dessert, mind you, but: ice cream!
You can use the original recipe from Eat Clean Diet, or adapt it, like we do with ours. Trisha usually makes this ice cream with peanut butter and cocoa. But when she visited, we’ve made it with chestnut puree instead, as I don’t like peanut butter. It was heavenly! (And you’ve actually seen a sneak peek of it, here.)
Then, only two days later, I made it again, using the following:
Versatile, Two-Ingredient Banana Ice Cream
- 3 bananas, peeled and sliced into coins
- 1/4 to 1/3 cup chestnut puree
As it’s so versatile, I also added:
- 1 tbsp cocoa powder
- 2 tsp honey
- 1/2 tsp cinnamon
- 1 tbsp Nutella
1. Place bananas in a single layer on a freezer-safe baking dish or cookie sheet and freeze for several hours or overnight.
2. Remove from freezer and let soften for about 15 minutes and then place in food processor or blender. Puree the bananas while adding chestnut puree slowly as needed to keep the mixture flowing. This should take about 2 minutes.
3. Moving quickly, scrape into bowls and serve immediately with your favorite toppings.
Try adding any combination of these:
3-4 tbsp unsweetened cocoa powder
1 scoop protein powder
3-4 tbsp all-natural nut butter
2-3 tsp honey
Dark chocolate (you can use a vegetable peeler to get shavings)
Shredded unsweetened coconut