“Do you want some fries with your ketchup?” You may have heard a friend ask you something like this, and he or she is most likely pointing out the absurd ratio of ketchup to fries you currently have. (no judgement here). My husband and I ask ourselves if we want something else with our dark chocolate pieces we sometimes eat for dessert. And usually the answer is, naahhh.
But I’ve heard of this banana ice cream that just consists of….well, BANANAS! I thought I had to try it with my dark chocolate chunks. The banana ice cream worked out so well that I started feeling a little confident and made some banana and raspberry ice cream as well. I’m not going to lie, I felt like a mad scientist with this recipe. Experimentation= success!
Prep Time: 10 minutes
Freeze Time: 24+ hours
4 ripe bananas, frozen
1 container of raspberries, frozen
- Grab a glass container and 4 ripe bananas
- Peel the bananas and then cut or pull them apart into 1 inch long pieces and place them into the glass container.
- Place the container of raspberries and glass container of unpeeled bananas in the freezer for 1 nights or more. Bananas, even in the freezer, darken over time so I recommend 4 nights max
- Once the 1-4 nights is over, take out the bananas and raspberries for 5-10 minutes to slightly thaw.
- You can use a food processor or a strong blender for this next step. Once the banana has thawed a bit, add about 1/4 or 1/3 of the frozen bananas to the food processor.
- You’ll switch between turning on the food processor and turning it off to push the bigger pieces down using a utensil, like a spoon. It does take some time to get it to the consistency you want, but it’s totally worth it. You’ll slowly add the rest of the banana pieces.
- Like magic, it suddenly smoothes itself out and turns into a creamy texture.
- I recommend adding the smooth banana ice cream into the class container again and adding it back to the freezer for 30 + minutes.
- To make banana and raspberry ice cream, I keep about 1/3 of the original banana ice cream mixture in the food processor and then add the container of raspberries.
- It takes less time to create the smooth texture with the raspberries in comparison to the bananas.
Topping Ideas: dark chocolate pieces (doh!), cinnamon, nuts, whip cream. I wouldn’t recommend anything hot like caramel, the ice cream will melt too fast. But doesn’t mean it won’t taste delicious. 😉
You can use ripe bananas that look like the one on the left or the right, both taste the same!
Once you get to this kind of crumbly consistency, add a few more banana pieces and continue mixing.
You’ll slowly see it come together…keep working on it