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”
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.
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.