Monday, June 17, 2013

Kitchen Feat - Banana Ice Cream

I saw a pin on Pinterest the other day on making banana ice cream.  I was so excited because it seemed simple enough.  I pinned it only to try to pull it up later and realize that the recipe was no where to be found when I hit the link.  I almost had a hissy fit.

But then I talked myself off the ledge and reminded myself that I'm an educated woman with some kitchen abilities so I'm sure I can figure out how to do it myself.

And boy did I ever.  This is a freaking LIFE CHANGER!

The photo isn't the best but it highlights the main ingredients (other than the bananas of course).

Quite honestly I thought this was going to be an epic failure so I didn't take step by step photos because I didn't think I was going to be blogging about this. it goes.

Two posts ago you may remember me sharing my phobia of eating bananas with any brown spots on the peeling.  Yeah I know, I'm crazy.  I get it.  With that being said, I don't like to waste food so I wanted to come up with ways to use these bananas.  If I can't see the brown spots then it doesn't freak me out.  I know, I'm so weird.

Anyway, when you have a few bananas laying around that are starting to turn brown, take them and peel them.  Then slice them (like you are putting them on cereal slice them).

Once sliced, put them in a freezer bag or container and freeze.  I left mine in the freezer for 24 hours.

The next day I grabbed the following items:

Unsweetened Vanilla Almond Milk
Organic All Natural Almond Butter
Container of frozen banana slices

Excuse me if I don't use technical terms here...

Dump your bananas in your food processor.  We have a Ninja.  Love it! (Pictured below is the model we have only ours is black not white.

Anyway, dump your bananas in.  Then take a heaping spoonful of Nutella, a heaping spoonful of Almond Butter and 1/2 a cup of unsweetened vanilla almond milk and blend until smooth.  The actual amounts will vary depending on how many bananas you use.  I used four med-large size bananas for my batch.

Because you are making ice cream and not a smoothie the consistency will be pretty thick so you'll need to stop blending every minute or so and stir the ingredients up some so that everything gets blended.

Basically just blend until smooth and you will have the most delicious homemade ice cream of your life.  It is amazing.

It was so good that next weekend I'm going to do it again only this time I'm going to use bananas and strawberries and maybe even a peach.  I'll probably leave out the Nutella for that recipe though.  If it's not an epic failure I will be sure to blog about it and with much better step by step photos too.

Also important to note, you don't have to eat it all right away.  We ate some and then I put the leftovers in a freezer container and we have been snacking on it for the last two days off and on.  The consistency is the perfect.

Anyway, that was my kitchen feat this weekend.  What have you experimented with in the kitchen recently?

Until next time...

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