Ever since doing the Whole Living cleanse earlier this year, I’m always on the hunt for healthy desserts. I have a sweet tooth and normally I just have fresh fruit or nuts as an after-dinner snack but sometimes fruit and nuts don’t cut it. Sometimes, I need ice cream. When I came across this one ingredient banana ice cream I had to try it. Of course, I made it a two-ingredient recipe by adding mini semi-sweet chocolate chips but you can skip them (or add other yummy add-ons like Nutella, honey, nuts or peanut butter) – whatever you want. There is no true substitute for cream and sugar, but this recipe comes really, really close.
6 over-ripe bananas
1. Peel bananas and cut into chunks. Lay banana pieces on a cookie sheet lined with parchment paper and freeze for a minimum of two hours.
2. Process the bananas in a food processor until smooth – this process will take a few minutes. Every so often when the bananas rose above the blades or shifted to one side I would push the bananas down with a spatula and then continue pureeing. I repeated that a few times.
3. OPTIONAL, if not adding an ingredient, skip to step 4 – Once the bananas are a smooth, creamy consistency add in anything you like. I added almost half a bag of mini semi-sweet chocolate chips. Blend in the food processor until combined.
4. Put the banana mixture in a container and re-freeze for a minimum of two hours.
5. Scoop and serve.