This recipe is probably the best thing I've discovered since -- I don't know -- ever? It might be ever. I'll let you know if I can think of something more deliciously easy and healthy. Probably not possible, since it's just... well... the one ingredient. Between this and my other favourite treat, kale chips, I'm not sure how I fit anything else into my day. [caption id="attachment_1879" align="aligncenter" width="400" caption="Deliciousness, thy name is banana ice cream."] [/caption] I have no idea how banana magically turns into ice cream with nothing but a bit of blending, but I assure you, it does. This puts store-bought sorbet to shame and, to me, is on par with good-quality ice cream. Here's how you make it:
- Slice bananas no thicker than 1/4-inch thick. (They can be just-ripe or overripe. It doesn't matter. Slightly firmer bananas give a whiter, creamier, more flavour-neutral effect. Riper ones will yield a deeper banana-ey flavour.)
- Freeze in a single layer on a tray lined with plastic wrap, waxed paper or parchment paper -- or in one layer in a resealable freezer bag, laid flat -- until solid, at least 6 hours. (I usually freeze them overnight.)
- Transfer to food processor.
- Whirl until creamy.