Well, ok, not really. Unilever is neither related nor in any way affiliated with this post. Or with this recipe. This recipe is brought to you by me. Sorry to disappoint. I know you were really excited about something processed that’s meant to mimic something real. But instead, I’m just gonna give you one of my favorite desserts of something real that’s meant to mimic something processed: banana “ice cream!”
Why the quotations you ask? Well, if you are an ice cream purist (are there such things?), you will no doubt have taken offense if I had billed this as just ice cream. Because there’s no actual cream, or dairy, involved. There’s also no refined sugar or artificial flavorings. Just pure, creamy banana. Thus, the quotations.
After you give up sugar for a good while, you start to really appreciate what my friend E refers to as “nature’s candy”–fruit. Whenever I get cravings for something sweet, which isn’t that often these days, I always try to have a piece of fruit first to see if that will quench it. If it doesn’t, then I know my body wants something a little more indulgent. Some days, particularly on the weekends, that something indulgent will be an actual treat–Girl Scout cookies, for example, or a French macaron from Whole Foods (!). Other days, I still want that indulgence to be “good,” so I’ll make this ice cream. While banana is still a fruit, it definitely has enough sugar to qualify as a treat, so I try to eat it in moderation.
All you need for this recipe is three things: a food processor or blender, frozen bananas, and nut butter (or any other mix-in. I’ve been known to put Nutella in here. Don’t judge me.). You want your bananas to be pretty ripe when you throw them in the freezer. I usually wait til they look something like this:
I halve them and throw them in a ziplock bag in the freezer, so they are easy to portion out when I need them later (they work great in smoothies too!).
Then, when I’m feeling a hankering for something sweet, I throw two halves in the food processor.
If they’ve been sitting out for a bit and have softened, you can usually blend right away without any problem. Sometimes, though, I will add about a tablespoon of water to loosen it up. Once they start to get creamier, I add in the nut butter/protein powder/Nutella so that it doesn’t just get stuck to the blades. You’ll also want to stop processing and scrape down the sides every once in a while so you don’t get any chunks (unless you’re into that sort of thing). Eventually though, it will look like this:
And it’s done! When I’m feeling fancy, I’ll actually pour it into a bowl and eat it like a civilized person. Most times though I just take a spoon and eat it right out of the food processor (usually when Mr. LF isn’t around). For purposes of the blog, I put it in a bowl and topped it with dark chocolate chips!
If you feel like it’s a bit too soft when it’s done processing, you can always put it back into the freezer for a little bit and let it firm up!
Have you ever tried banana ice cream? What’s your favorite mix-in?
- 1 banana, frozen
- 1 tbsp water
- 1 tbsp nut butter/protein powder/Nutella
- Break up banana into smaller chunks and put in food processor (you can also use a blender but you'll probably want to use a bit more water).
- Pulse until banana is chunky. Add in water and chosen mix-in.
- Pulse until creamy, stopping to scrape down the sides so it's evenly mixed.