A chilling, thrilling recipe from Nourished Roots
Looks like some of our weird foods are actually cool, even by teenage standards.
Homemade ice cream is a year-round treat in our home. In fact, we’ve been known to eat it for breakfast now and then, much to our kids’ delight. Frozen bananas, nuts and seeds, coconut oil or coconut butter – it’s all good stuff. Let me just add that I don’t only make this for kids – I’ve made it on evenings spent visiting with good friends, and they swoon over it every single time. For adults you can add some extra special ingredients like coffee or a liqueur.
How to make frozen banana ice cream
1. Peel and freeze bananas. We are fortunate enough to score these at our local health food store already peeled and frozen. They had the bright idea to rescue bananas on the tail-end of their edible lives by peeling, bagging and freezing them to sell at a great price. If you aren’t so lucky, you can simply peel your bananas, lay them on a baking tray and pop them in the freezer. Once frozen, seal them in a freezer bag and they will be handy for homemade ice cream and other frozen desserts.
2. Add milk of your choice to the blender or food processor. If you’re using a high powered blender or a good food processor, you won’t necessarily need to add any liquid to your ice cream. You can add dairy like whipping cream, cream or milk, or an alternative milk such as almond, coconut, or hemp. Once you figure out what your blender is capable of, you’ll find the right ratio of liquid to frozen banana. The ice cream shown in the pic here is actually a lot more like soft serve because I added too much whipping cream. We like when we get it nice and firm, more like hard ice cream. We often start with no liquid and only add a tiny bit if needed to help the blender along.
3. Slice the frozen bananas and toss them in the blender.
4. Add your optional ingredients:
• cacao or cocoa powder
• coconut butter
• shredded coconut
• dried or fresh fruit
• peanut butter or other nut butters
6. Scoop out using an ice cream scoop. Add toppings as desired and enjoy!
Written by Kris Antonius
Kris Antonius is passionate about growing and eating good food with her husband and children. The family’s latest adventure is the Nourished Roots Family Farms (a 320-acre Interlake farm and reskilling site) and website where you can find more recipes and DIY natural living solutions.