So Quick, So Simple, So Tasty
Ice cream would be the perfect summer food if it weren't for all those inconvenient details such as calories, fat and sugar. The supermarket is filled with nominally healthier alternatives, but there's one you can make at home that is downright virtuous: frozen banana ice cream. It sounds too good to be true, but you genuinely can make a creamy, sweet, kid- and diet-friendly ice cream from that one ingredient, and it's ready in a matter of minutes.
Total Time: 3 to 6 minutes | Prep Time: 3 to 6 minutes | Serves: 4 to 8
- 4 small or 3 medium bananas, frozen (seriously – just one ingredient!)
- With a sharp knife, chop the bananas into coarse chunks.
- Place the banana pieces in the bowl of a food processor and process continuously, stopping occasionally to scrape down the sides with a spatula. The bananas will initially resemble gravel, then sand, and then—after 3 to 6 minutes, depending how powerful your food processor is—it will suddenly take on the texture of soft ice cream. You'll know immediately, because the sound the food processor makes will change.
- Serve the banana "ice cream" immediately in chilled bowls, for a soft texture and an instant dessert. Alternatively, pack it into a food-safe container and freeze for 45 to 60 minutes, for a firm-textured ice cream.
The base recipe lends itself to any number of variations. Depending on your taste and dietary restrictions, you might add:
- Up to 1/4 cup milk, chocolate milk or non-dairy milk for a smoother-textured ice cream.
- 1 cup fresh or frozen blueberries.
- 2 tablespoons caramel or chocolate sauce
- 2 tablespoons cocoa powder
- 2 tablespoons peanut butter or other nut butter
- 1 cup fresh or frozen strawberries
- 1 cup frozen pineapple chunks
- 1 tablespoon frozen orange juice concentrate
Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.