It’s summer time and ice cream trucks are on every corner, sounding their nostalgic jingle and tempting us with frozen treats. While ice cream is a great way to beat the heat, a meagre ½-cup scoop can hit you with more than 200 calories…and a boatload of sugar and fat. So what do you do when the craving calls? Check out this deliciously sweet, non-dairy frozen dessert, using just one healthful ingredient: the banana!
Joy Bauer’s at-home recipe from her new cookbook, From Junk Food to Joy Food, uses large ripe bananas to create a sweet and indulgent “nice” cream without a drop of added sugar. Try a tasty twist on this classic by blending in a little peanut butter or topping it with one of our favorite granola bites, Monkey Love!
Joy’s Banana Ice Cream
Makes about 3 servings
4 large ripe bananas
Peel the bananas and cut them into 1-inch rounds. Place in a bag and freeze for at least 3 hours.
Puree the frozen banana slices in a food processor or powerful blender until they are completely smooth and no frozen chunks remain. (If your banana slices have been in the freezer for longer than a day, it’s best to let them thaw in the food processor for about 15 minutes). *If the bananas are too hard to blend, add a splash of milk for easier pureeing.
Scoop the ice cream into small bowls and serve immediately or cover in plastic wrap and freeze. If you’re saving the ice cream for a later time, remove the bowls from the freezer about 5 minutes before serving to allow the sweet treat to slightly defrost.