When I first saw the picture in “How to Make Creamy Ice Cream with Just One Ingredient,” I didn’t believe it was ice cream; especially not ice cream made from only frozen bananas. I scrolled through the recipe and the step-by-step guide twice, just to make sure I wasn’t missing something. The Greatist Team shared my enthusiasm (and disbelief) for a healthy, non-diary, low-fat ice cream that counts towards our daily fruit quota. As a lactose intolerant, Bari said she felt obligated to try it. Kristine thought it was too good to be true; not only could she serve it as breakfast, but she’d no longer have to explain to her kids why they couldn’t eat ice cream for breakfast.
And it turns out two of us already tried it. Kate had rave reviews and John had a few expert suggestions: use a sweet variety of banana. He peels the bananas, freezes them whole, and feeds them into a 1980s model Champion Juicer he scored at a yard sale. It comes out like soft serve, he said. I freeze overripe bananas to use later for smoothies, so I already had plenty of sweet frozen bananas. Still a little dubious, I started to blend the bananas in my 1970s Cuisinart Food Processor. Turns out, if they’ve been in the freezer a while, it’s best to let them thaw a bit. But once they thawed slightly, the magic happened and the frozen bananas really did whip up into ice cream. I put half of the “recipe” in the freezer, and added two tablespoons of natural peanut butter to the other half. It was good!
Though this probably goes without saying, if you don’t like bananas… then this probably isn’t for you. It doesn’t taste exactly like ice cream but, made entirely out of fruit, with no added dairy or sugar, it’s actually a pretty comparable substitute…Even turn it into a greatist breakfast or late night snack by adding peanut butter and chocolate protein powder. Try this out— you won’t believe it’s not ice cream!
Tried it? Loved It? Share your thoughts and experience below! (Then, your next challenge: sweet potato ice cream).