Banana Dream Ice Cream

labeledOn Monday, after the tragedies at the Marathon, I thought there was no point in posting photos of food or blithering on about the merits of roasting garlic in the skin or slicing meat on the bias. It seemed so unimportant. On Wednesday, after the explosion in West, TX, just miles away from my fiancé and my home, I thought that blogging about food might be the only thing I can do. Friday, as my city was on lockdown and thousands of officials search the area for bombs and an armed killer, I didn’t know what to think. It all feels like a frightening window into the everyday lives of people who live in places where bombings and shootings and the horror that comes with them are frequent occurrences.

At work this week, I was searching for inspirational quotes to put on an award certificate for next week’s ceremonies. I settled on a line from Walter Pater’s The Renaissance: “…art comes to you proposing frankly to give nothing but the highest quality to your moments as they pass…” (“Conclusion” to The Renaissance).

nannersThe way I’m interpreting this: Keep doing things like blogging about food, even if it sometimes feels trivial, so long as it improves peoples’ moments–who knows how many moments we’ve got to work with.

mornanafloatingnannersIn that vein, I’ve made banana ice cream, and it’s changing the lifelong conundrum–eat ice cream, destroy health, and enjoy life — or don’t eat ice cream, live in good health, and live without one of the greatest pleasures on Earth?

nannernocturnaApparently, you can freeze bananas, blitz them up, mix them with other yummy things (or not), and create ice cream with no cream or heavy cream or anything that, in the volumes I eat ice cream, equals poor health. Alas, although many of my friends have known this secret for many moons, no one told me. Until now!!

UNTIL NOW!!

yummmI made: banana raspberry mango ice cream and banana chocolate ice cream with digestive cookies mixed in. If this doesn’t bring you joy, I don’t know what will.

Banana Ice Creams

1. Slice and freeze very ripe bananas.

2. Blitz other ingredients (frozen berries of any sort, for example), then add bananas and purée. Store in sealed container and freeze. Enjoy!

Banana Raspberry Mango Ice Cream

1 cup frozen banana slices (about 1 banana)
1/3 cup thawed frozen raspberry
1/3 cup thawed frozen mango

Chocolate Banana Ice Cream with Cookies

2 cups frozen banana slices (about 2 bananas)
2 Tablespoons cocoa powder
2 digestive cookies (or other crunchy cookie, like Nilla Wafers), crumbled

yumz

4 comments

  1. Yum! Bananas are just delicious.

    1. You know, I didn’t even like bananas that much till I tried them as ice cream? Now I’m hooked.

  2. […] makes homemade ice cream possible. It doesn’t even have a slightly icy texture, like the pure banana ice cream that’s been kicking around the Web (that I still like, but wasn’t that popular with all of my […]

  3. […] my first go, I went with a rich banana cake flavor. Frozen bananas purée into an ice cream texture without much fuss, and the warm cinnamon and boozy vanilla transported me to afternoons spent sitting on my best […]

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