I recently came across a one ingredient ice cream recipe from Canadian Living (thanks Nancy!) for banana ice cream. Yup, you guessed it, just bananas! I knew I had to try it. I love ice-cream – it’s just too dangerous to have in the house, so I never make or buy it. This, on the other hand is not bad for you! Bananas are rich in potassium, fibre, manganese, B6 and vitamin C; they are low in saturated fat, cholesterol and sodium. The down side Is that a large portion of the calories come from sugars. OK, what dessert doesn’t have a large portion of calories from sugar???
Facts from http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1846/2
And it’s so EASY. Just takes a little planning ahead.
Banana Blueberry Ice Cream
Serves 3-4 small portions
- 2 medium bananas
- 1 cup frozen blueberries (ok, this one has 2 ingredients!)
- 6-12 hours before serving, slice banana about 1/2 cm thick. Place evenly on parchment lined cookie sheet. Freeze 6-12 hours. After frozen, you can bag the rounds in a ziplock baggy until you are ready to use – I think I may keep a bag of frozen bananas in the freezer for those emergency desserts!
- When you are ready to serve, take the two frozen sliced bananas and 1 cup frozen blueberries and blend until smooth with an immersion blender (or food processor, but I find the immersion blender makes it smoother). Fold in a couple of whole berries and serve immediately. Sorry, no photo this time, maybe next time!