There are no words to express just how much I love ice cream.
During high school, there was a period of time where I was crazy busy and the ice cream shop across the street had decent prices, so that was lunch. Even having it on a sometimes daily basis didn’t stray me from my love for the dreamy treat.
I only slowed down when I got to college and my ice cream addiction started adding to my waistline, as well as all of the other college garbage I was scarfing down. Some ice creams also give me tummy aches. Not fun.
I was more than delighted when Pinterest told me I could make “ice cream” with only frozen bananas. I tried it a couple of times and it tasted really good! But, my blender was so crappy that it would take way to long to break up the frozen chunks, so I gave up on it for a while.
Now that I have the counter space, I finally broke out the food processor my grandma gave me…oh, you know…a year ago? It was still in the box. MAGIC.
Here’s how you do it:
Slice up a few bananas and freeze them. It would have been much easier if I had lined a cookie sheet with some foil or parchment paper and laid the slices out in an even layer. This method involved hacking away at a block of banana with a butter knife to break it up, resulting in some broken tupperware.
Don’t be like me.
Toss them into the food processor like so. I added a TINY bit of water, just to loosen things up. Pulse until you get a thick and creamy consistency.
TA-DAAAAA. It took me a little while to get to this point, only because I had never used a food processor before and it was so loud!
It is so good. No added sugar, no added things-we-cannot-pronounce, no added anything!
Next time I make this, I will definitely make sure to have some chocolate shell on hand. I’ve done this with a spoon of peanut butter before and that was also delicious. Plus you get the added boost of protein!