When my son’s allergies were diagnosed, I wondered if I would ever find a safe “ice cream” for him. We experimented last summer with a coconut milk version that sometime I hope to perfect enough to post here. In the meantime, I thought it would be fun to try making banana “ice cream”.
This recipe contains only one ingredient: a frozen banana.
Let me just say that a frozen, pureed banana tastes surprisingly like real ice cream with much less banana flavor than I would have expected.
However, I should have come up with a different name than ice cream because my son was afraid it would hurt his tummy if he tried it.
I am so glad that at just 5 years old he has a pretty good grasp on what will happen if he eats something he is allergic to. Yet, I would love for him to try this healthy dessert.
Banana “ice cream” with chocolate syrup added.
Banana “Ice Cream”
1. Peel and freeze one (or more) ripe banana. (*See note below on freezing bananas.)
2. Place frozen banana in a food processor or blender.
3. Blend until smooth. This will take several minutes.
4. You may add 1 Tbsp. honey, jelly or chocolate syrup for a little extra flavor.
5. Serve and enjoy.
*Freezing Bananas:
Peel ripe bananas and cut them into chunks, or slice them in half and then slice the halves lengthwise (4 pieces would equal one banana).
Then, place them in a single layer on a cookie sheet and place them in the freezer. In a few hours you can take them off the tray and place them in baggies or freezer containers. This is a great way to prolong the life of bananas that are going brown.
