Basic Recipe:
Makes about a pint
Ingredients:
4 slightly over-ripe bananas; peeled, cut into coins and frozen solid (I've found leaving them overnight yields the best results)
Directions:
This is how it starts out . . . |
. . . and this is how it turns out. |
Peanut Butter Banana Ice Cream
4 bananas
3 tablespoons peanut butter
Chocolate Peanut Butter Banana Ice Cream
4 bananas
3 tablespoons of peanut butter
1 1/2 tablespoons of unsweetened cocoa powder
Chocolate-Hazelnut Banana Ice Cream
4 bananas
4 tablespoons home chocolate-hazelnut spread or Nutella
Vanilla Banana Ice Cream
4 bananas
3 teaspoons vanilla extract
Caramel Banana Ice Cream
4 bananas
4 tablespoons caramel sauce
Almond Banana Ice Cream
4 bananas
3 tablespoons almond butter
Sadly, I haven't been able to create a good chocolate banana ice cream. To get the chocolate flavor I'm after, I have to add a lot of the cocoa powder, but then the bitterness of the cocoa powder overrides the sweetness of the bananas, and I can't stand what that much powder does to the texture of the ice cream (I've also been experimenting with a chocolate avocado pudding and the cocoa powder is throwing me off there, too). The next time I make banana ice cream, I think I want to use 2 or 3 tablespoons hot fudge sauce or chocolate syrup. Not as healthy, but it's ice cream, it's supposed to be a treat.
Enjoy!
~Krissy
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