7.26.2011

Making Due With What You Have: Two-Minute Banana Ice Cream


I feel I should preface this post by dividing the world into two categories: those who can stomach spotty, thin-skinned, overripe bananas…and those who can’t. 

I am an unashamed member of the latter category. 

Criteria for an edible banana are as follows: 
- Bright yellow coloring 
- 10:90 ratio, at most, of spots to smoothness 
- Thick, non-mushy peel 

A banana that fits this description is food of the gods. Ripened past this stage, though, it is gag-worthy.

Ready for retirement.

So imagine my stunned excitement when I discovered that I could turn one of my least favorite leftovers into one of my MOST favorite desserts…ice cream. 

Yes. Ice cream. For (almost) free. 
Can we stop and reflect on this for a minute? 



Okay. Moving on. 

Obviously, I am not the first to post this life-changing recipe. Dozens of other, more creative and health-conscious foodies claim it as their own, depending on the two or three ingredients they vary. Chocolate Covered Katie makes her ice cream taste like cake batter, and Linda Wagner turns hers into a chocolate-lover’s heaven. Due to laziness, however, I most often find myself using just two simple spices: cinnamon and vanilla. 

Well, there was one time that I substituted coconut rum for the milk. We’ll chalk that experiment up to good ol’ summer fun. 

What really rocks about this recipe is that it takes, like, two minutes to make, from pulling the bananas out of the freezer to pulling the spoon out of your mouth after the first bite. This is good news if you're someone who lacks the patience to let cookies cool off before devouring them and singeing your tongue, or frosts a cake while it's still warm and ends up with a big gooey mess all over the counter. Not that I know from experience.

About to be ice creamed.

Two-Minute Banana Ice Cream

- 2 very ripe bananas, peeled and frozen 
- ¼ tsp cinnamon 
- ¼ tsp vanilla extract 
- ¼ cup milk* 

*You could substitute soymilk, almond milk etc. if you want a vegan version
*Or you could substitute rum if it’s after 5 p.m. 

Combine all ingredients in a food processor. Blend. Eat. Feel awesome

Trying out Linda Wagner's chocolate version. Nom.

What’s your favorite way to use up leftover fruit? And if you tried this recipe, how would you tweak it to your tastes? Would you add mint extract? Peanut butter? Berries? 

4 comments:

  1. my dad taught me this when i was a little girl and we've been making it ever since! its awesome topped with blueberries :)

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  2. Oooh, yum. I never would have thought to try blueberries! Adding it to the future experiment list :)

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  3. I like your idea of adding the rum. Thick and creamy alocholy goodness...drool

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  4. Perfect hot weather relief ;)

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