|Photo: King Arthur's Flour|
Well I cannot duplicate the results of the Ice Cream Masters, but what I like to do with my overripe bananas is make an, easy, refreshing, creamy, low fat ... and yes, healthy ice cream in a food processor.
When my bananas get too ripe to eat, I slice one up, throw it into a container, or plastic seal bag and store it in the freezer. When I feel like a dessert, I use it. If I slice 4 overripe bananas, I still freeze each one separately for single serves. Here's how I like to make and flavor the ice cream:
Quick Chocolate Moca Ice Cream
Ingredients (for one serving. You can always double, or triple the servings):
1 sliced frozen banana
a tiny bit of milk (about 1 tablespoon)
1 tablespoon of cocao, cocoa or Dutch chocolate powder
A sprinkle of instant coffee (I use decaffeinated coffee for desserts.)
A sprinkle of sugar, or Stevia
|Photo: Brit & Co|
Throw all the ingredients (except for the sprinkle of sugar) into a food processor. Pulse; then blend until smooth and creamy. Scoop into a bowl, or on top of a cone to eat. Top with a sprinkle of sugar, if you wish.
You can also make a plain banana ice cream without the other ingredients, but I would get tired of only banana ice cream and much prefer chocolate-mocha ice cream. Also you can leave off the sprinkle of sugar, but I like the extra sweetness. (If you toss the sugar into the food processor, the sweatness gets lost in the mixture, that's why I save it as a finisher.) Keep the dessert simple with just a sprinkle of sugar, or get fancy by topping with syrup; chocolate shavings; shredded nuts; or coconut.
Slurp away and enjoy!
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