Tuesday, July 14, 2015
National Ice Cream Day is coming soon. The Granite State Dairy Promotion is offering great NH Dairy Prizes for completing the NH Dairy Trail. New Hampshire has many local ice cream spots concocting frozen batches of that tasty, dairy confection!
A new, ice “cream” alternative sweeping my home this year is made primarily from one ordinary ingredient… bananas! When prepared correctly, bananas can create a frozen treat sure to satisfy your sweetest tooth—without the sugar! This is a great alternative for non-dairy folks, too!
It’s like a banana split, without the split. Banana ice cream is so simple to make, you’ll never want to stop tinkering with new flavors.
1. Slice three well-ripened bananas into half-inch coins.
2. Freeze banana coins for at least four hours (overnight is best).
3. Blend frozen coins in a food processor until consistency changes to a soft-serve ice cream texture.
4. Serve immediately, or freeze for an additional three or more hours to achieve denser ice cream texture.
The one-ingredient banana ice cream can be a versatile base for making your other favorite ice cream flavors. Blend in some frozen strawberries, flavor extracts, and more for an easy DIY ice cream variety! The key to mixing in new flavors is adding small bits at a time. Watch the texture and try to maintain the soft-serve consistency for best results.
Begin with the basic recipe. Once blended, add 2TB peppermint extract and ½ cup of milk chocolate chips. Pulse quickly in the food processor. Serve soft or freeze.
Begin with the basic recipe. Once blended, add 4 frozen cherries. Pulse quickly in the food processor. Scoop into container and fold in 1 Cup of chopped frozen cherries. Serve soft or freeze.
Begin with the basic recipe. Once blended, add 4TB cocoa powder and 1.5-2TB chocolate syrup (to taste). Pulse quickly in the food processor until well blended. Serve soft or freeze.