I was wondering what to do with a couple of overripe bananas and didn’t feel like heating up the house to make banana bread. I found the inspiration for this recipe in the “Cuisinart Recipe Booklet”. Bruce loves cow dairy cheese and milk, but they don’t love him. I thought it would be worth it to try this, and Bruce was delighted. He said, “The texture is just like real ice cream and I love the honey bits. The way they harden makes it special.”
I found this to be super easy and Bruce loves being able to eat “ice cream” again.
Serves 2 with 6 oz servings or 4 with 3 oz servings
- 2 bananas frozen, cut into 1 to 2 inch pieces
- 1/2 to 1 tablespoon of honey – make this vegan by using agave nectar or maple syrup as a replacement for the honey
- 1/2 teaspoon vanilla extract
- 1 tablespoon coconut milk
- pinch of salt
- 1/8 cup of pecans (optional)
Food processor, small bowl
- Set up your food processor work bowl with the chopping blade.
- If using pecans, put them in the food processor work bowl and pulse 3 to 5 times until the pecans are chopped to the size you want. Scrap the pecans out of the work bowl into the small bowl.
- Put the bananas, honey or agave nectar, vanilla, coconut milk, and salt in the food processor work bowl with the chopping blade. Pulse 10 times, using long pulses. Scrape the work bowl down and then process until smooth, about a minute.
- Remove the chopping blade and stir the pecans, if using. Mix in any honey that is on the bottom of the work bowl.
- Serve immediately, or store in the freezer by putting in a container and covering ice cream with plastic directly before putting the lid on the container.
Peel and cut the the overripe bananas before freezing them. I put them in a quart freezer bag.
This would still be sweet without the honey or the agave nectar, so you could leave it out.
You can drizzle chocolate sauce over the ice cream when serving.
You can also dry roast your pecans to get a better flavor.