Banana Ice Cream
Truth be told, this is really ONE INGREDIENT ice cream, so I'm cheating a bit to sneak it on a Two Ingredient Tuesday. But it is so yummy and delicious, that I couldn't wait to post. Feel free to throw in some chocolate syrup and make it an official Two Ingredient activity!
I discovered this awesome snack / dessert on the kitchen awhile back, along with much of the rest of the blogosphere, and have been wanting to try it for ages. We were recently visiting my parents in Alabama (in August! who goes to Alabama in August for vacation?!) and it was plenty hot to make up any excuse to freeze some bananas, whizz them up and call it a snack!
How We Did It
So start with a few bananas. I made it with a banana and a half (it was what we had left after my 18-month old banana monster hit this bunch), and that was barely enough for two small kids. You might want to start with at least 2 or 3 bananas. I've read that more ripe bananas are better -- but I didn't stress about that.
Peel your bananas and cut them into smallish pieces. This is a perfect job for small hands and a butter knife.
Put the pieces on a pie tin (or even in a ziplock back) and place them in the freezer for at least an hour, until frozen solid. I left mine in for 2 days, and it was still fine. When they're good and frozen and your kiddos are itching for a treat, take out the frozen banana and put them into a blender or food processor.
Blend away! Scrape down the side of the bowl if the bananas stick. You may reach a point where you think it's not going to work --.but perservere -- it will get smooth!
Your reward: yummy, HEALTHY, banana ice cream!
Note: the consistency is more that of soft serve ice cream, so getting it onto a cone would be a challenge. We got a little enthusiastic with the whizzing (so exciting to push that button!), so I think ours turned out especially soft. But my helper was still pretty pleased with both the process AND the results!