Ice Cream is not usually my "go-to" snack, but every once in a while I just get the craving. When that craving hits it is NOT for a scoop of vanilla in a bowl. If I am going to indulge it usually involves wanting something that tastes a little decadent. Since I don't eat ice cream often enough to keep it in my freezer when the craving hits it usually also involves a drive to the nearest ice cream shop. Be it Dairy Queen, Baskin Robins or Marble Slab, let's face it, the diet is going out the window.
I came across this suggestion on Pinterest and followed it back to a posting by The Kitchn. It sounds really yummy and much lower in calories and fat than regular ice cream. I haven't tried it yet, but think that it would definitely satisfy any errant cravings I might suffer. Since the satisfaction criteria is usually cold, flavourful and creamy ... this seems like it would do the trick. I might add in some almonds or other nuts just for the crunch I like, but even so, overall it would still be okay on my eating plan.
GUILT FREE "FAUX ICE CREAM"
4 bananas, just slightly overripe (brown spots good, completely black not so good)
2 tbsps creamy peanut butter (optional – thus 2 ingredient ice cream)
2 tsps cocoa powder (Dutch process), (optional – thus 2 or 3 ingredient ice cream
depending on peanut butter)
DO NOT FREEZE THE WHOLE BANANA, you’ll have a heck of a time blending that
Peel the bananas and slice them up into 1/4 to 1/2 inch thick slices.
Place the banana slices in the freezer for about an hour or until they are frozen solid.
Put the frozen slices in a food processor and pulse. First they will start to resemble gravel, but keep going. The bananas will soon turn into a frozen mush – at this point, start scraping the sides
down (you will do this a lot). Or you could add a dash of milk since the liquid will help
the blending. After a few minutes of stopping to scrape the sides down, the banana begins to blend into a creamy texture.
When the bananas look like whipped ice cream, you can add your mix-ins like peanut butter and/or cocoa powder, chocolate chips, toffee, raspberries, anything goes!
Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture. I find it’s pretty hard (and therefore, brittle) when I scoop it immediately after removing it
from the freezer. Just give it a minute or two to soften up.
Makes a pint.
My own thought:
For an extra special little treat, before freezing, layer the soft "ice cream" between waffle cookies (Pizzella) or thin chocolate wafers and enjoy an "ice cream" sandwich. Maybe a little less guilt-free, but better than the processed kind found in the grocery store. Much more cost efficient too.