Banana Ice Cream

This is so cool. My friend Susie turned me on to this and now I’m including it here for you.

This is the one-ingredient version - it is as creamy as it looks!

This is a good way to use bananas that may be just a little more ripe than you’d like. Just pop them in the fridge. Susie peels and cuts up then uses a vacuum sealer for each banana before putting them in the freezer. I just throw them whole into the freezer, peel and all – they won’t be in there overly long!

I use one banana per serving, so for Herb & I, I got out 2 bananas. Peel them & break them into pieces into the food processor. Process on high – it’ll get crumbly and stuck often, just keep scraping down the bowl. In no time it will get smooth and creamy.

it’s excellent as is OR you can add some extras. Last night I added 1/2 cup frozen cherrys and 1/2 tsp bakers cocoa powder for a cherry chocolate delight.

I’ve also added these variations:

  • 1/4 cup peanut butter
  • 1/2 cup frozen peaches
  • 1/4 cup chopped nuts (walnut or pecan)

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