Raw Banana Ice Cream
February 19, 2013 § 1 Comment
Let’s get right to the point with this one. Three base ingredients, about 5 minutes of active prep, and four beautiful words: raw banana ice cream. Maybe I’m late to this party, since a quick web search after I first came across a version of this recipe yields a lot of variations on the theme, but I don’t want to risk you being left out of the fun too. We’re taking ingredients that would commonly come up in crazy post-marathon-refueling shakes and making them into a fudgy, satisfying, and, yes, ok, healthy, dessert. Is it ice cream as you would know it? Well, no, but if you think of it as a sweet of its own kind, free from constricting comparisons, you are going to become an addict. Seriously.
How it works: you slice whatever number of bananas are lying on your countertop, ideally at the point of attracting flies, so ripe are they. You arrange the slices on a parchment-paper-topped baking sheet and slide it into the freezer for an hour. If, like me, you accidentally freeze the bananas for 2 hours, you leave them out for 10 minutes or so to soften slightly before proceeding to the next stage.
You take your frozen (but not over-frozen) banana pieces and tip them into the bowl of your food processor, or blender. You add almond butter and a bit of honey: some base proportions are given below. You pulse until the banana begins to break up, and then blitz until the mixture runs in smooth, cold, nutty ribbons.
You tip the whole mixture into a container to finish freezing (minus the several mouthfuls that you, as cook, are morally bound to taste at this point). When ready, you top with walnuts, cocoa nibs, chocolate shavings, or nothing at all. You do not feel guilty. You may feel slightly smug.
Raw Banana Ice Cream
3 ripe bananas
2 heaping tbsp. almond butter
1/2-1 tbsp. honey
If you have more bananas to hand, by all means double this recipe. You can play around with proportions too – I found the very ripe bananas sweet enough that little honey was required; you may prefer a sweeter mix. You could substitute other nut butters, like peanut, of course, but then we might not be able to be friends any more.
Slice the bananas into rounds of about 1/3rd inch thickness. Line a baking sheet with parchment paper and place the banana coins on the sheet. Freeze for approximately one hour.
Add the frozen banana to the bowl of a food processor, or a blender. Add almond butter, and honey. Blend until smooth.
The mixture can be eaten immediately. If you prefer a firmer consistency, freeze for another couple of hours. The ice cream will keep in the freezer for a week or two (if you can leave it that long).