Monday, October 10, 2016

Simple banana ice cream

I don't use an exact science for this.  It is really to taste, but these measurements will get you started.
I figure it comes out to about 1 banana or a little less per person per serving.  So, this recipe would make about 4 servings.
  • 1/2 Cup nut butter
  • 4 old Bananas - You want lots of dark spots on them.
  • 1/3 Cup Chocolate Chips (or Carob Chips) I use 60% dark chocolate chips.  I would use higher % but I haven't found them.  
Directions:
  1. Break or chop bananas into pieces - size doesn't really matter, but mine are usually about 1 inch.  Put on a cookie sheet and place in freezer for minimum of 1 hour.  They don't need to be frozen solid, but most of the way.  It won't be an issue if they are frozen solid.  They will just be harder to blend.
  2. Place bananas in your food processor and blend until smooth.  This can take a little while.  I also find, if I put my hands around the bowl of the food processor, the heat helps the banana not freeze together as much thus making it easier to blend.
  3. Add nut butter and blend.
  4. Add chocolate chips and blend.  The 60% chips are larger than normal, I mix a little bit longer to chop them up.  I would rather have a little chocolate in each bite rather than one large chip every couple of bites.  
  5. Most of the time, it is best directly from your food processor or within a couple hours of making.  Once it completely refreezes, it is good, but not quite as good as just made.  
  6. Put anything you don't eat right away in a freezer safe container and freeze.   
  7. Once the ice cream is truly frozen, you will have to leave it out to soften before you can scoop it.
  8. NOTE:  If seems runny after you make it, that means the bananas were not as frozen as they should be.  Not a problem, you can still eat it.  

No comments:

Post a Comment