According to the blogosphere, I am approximately 82 days late to the game on this one. It’s was featured on The Kitchn (i.e. the Bible) in May, countless other food blogs since then, and even has a food stand at the Brooklyn Flea’s Smorgasburg.
This, my friends, is one ingredient banana ice cream. And it is sheer culinary magic. Smoothie drinkers, I know you have at least 3 bananas lost in the depths of your freezer. Everyone else, throw some over-ripe ones in now. You’ll be eating this tomorrow.
Even if you’re not a huge fan of bananas, this preparation somehow mellows out their fruity flavor. In fact, the unbelievably creamy, custard-like texture will make you forget what you’re eating all together. But what excites me most about this recipe (if it can be called that) is its potential as a base for other ingredients and flavors. My next batch is getting a mix-in of mini chocolate chips and a drizzle of warmed peanut butter on top. I can imagine that fruit preserves, honey, chocolate ganache, crushed nuts, shredded coconut and caramel sauce would also be welcome additions.
Oh, and I would delve into how extraordinarily healthy this is, but that would be so unfair to ice cream.
Frozen, ripe banana(s)
RecipeChop bananas into a few pieces so they will fit in the bowl of the food processor. Process on high. The blades will whiz the banana into smaller and small pieces, until, eventually you’ll see it form a creamy, soft-serve like puree. Trust me, it’ll be pretty clear when you get there :)