Recipe of the Month: Versatile, Two-Ingredient Banana Ice Cream

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:

page banana ice cream

Versatile, Two-Ingredient Banana Ice Cream

Ingredients:

  • 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

Instructions:

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.

VARIATIONS:
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
Cinnamon

TOPPING IDEAS:
Dark chocolate (you can use a vegetable peeler to get shavings)
Shredded unsweetened coconut
Maple syrup
Honey
Nut pieces

Bon appétit! ;)

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12 Comments to “Recipe of the Month: Versatile, Two-Ingredient Banana Ice Cream”

  1. One of the BEST desserts is definitely ice cream!

  2. Bananas are amazing with anything!

  3. i’m going to have to make this with my grandkids! when they come over or if i spend the night with them, i always let them dip bananas and strawberries in melted chocolate ~ sounds like a variation in the making!

    a very belated Happy Easter, sweetheart! sorry i haven’t been around much. still not online very often but i think of you all the time. i just heard they’ve come out with International Forever stamps here in the U.S. so i plan on ordering a book of them (they only come in packs of twenty) as soon as i can ~ then i’ll be able to mail you a card without going to the post office!!!!

    sending you much *Love* and an endless supply of *Big Sparkly Squishy Hugs*

    • You should definitely do this with the grandkids, just think how granny will become even cooler if they’re fed ice cream! ;) Plus it’s a healthy treat the kids will adore.

      Very belated Happy Easter to you too, honey, no worries about not being online much. I think of you lots! That sounds like a cool book of stamps, can’t wait for your card!

      Much love to you too, and many hugs and kisses! <3

  4. One could go with unfrozen bananas as well, during winter for example.

  5. Nice healthy version instead of a store-bought ice cream. Yumm!

    • Same thought here, I’m not too big a fan of store-bought ice cream, unless I know they make it fresh more or less on-the-spot like our favorite gelatteria here in the city.

  6. One word: amazing! :)

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