It hit 70° yesterday and I had a pile of overly ripe bananas. So you know what that meant: ice cream! Or at least its 4th cousin, frozen bananas in Le food processor. There are so many ways to prepare it and pretty much is delicious anyway you do it. This round I added in some locally sourced raw blackberry honey and cinnamon. Honestly, it does it for me. Who needs ice cream? If you love bananas it will free you of ice cream cravings. I didn’t say it was lower in calories or fat through…..but I have no issue with added nut and seed butters to my desserts and/or any meals I make. I consider it beneficial fats.
Honey Cinnamon Ice Cream
- 3 very ripe bananas
- 2 Tbsp natural peanut butter
- 2 Tbsp honey, raw preferably
- ½ tsp ground cinnamon
Peel the bananas and slice then into coins. Freeze them in a single layer on a parchment paper lined baking sheet till firm, at least an hour, preferably a couple.
Add the frozen bananas to a food processor bowl. Process on high. The bananas will chop up and whirl around, scrape down, turn back up to high. It will suddenly turn into a smooth frozen mix. Stop and add the peanut butter, honey and cinnamon, turn on high to quickly blend in.
Serves 2 to 3.