A few months ago, this AMAZING recipe popped up in my Facebook NewsFeed, and I Facebook-messaged the link to myself (I frequently message myself recipes and ideas on FB)! I knew I definitely wanted to save it for summer, and well, it's supposed to be 100* here this weekend, so now's as good a time as any!
Matthew hasn't really ever had ice cream. There are certain gums that we avoid because they may indicate soy, and they are in EVERY reasonably-priced commerically-produced ice cream - and we aren't big risk-takers around here! But this ice cream is banana-based, and is even dairy free. I just had to share!!
I only made the chocolate tonight (I only had enough bananas on hand for one flavor, and chocolate rules).
You start by slicing the bananas and freezing them. They recommend overnight, but I sliced them first thing this morning and made the ice cream after dinner...and they were rock solid (this is 3 bananas).
You add these with the remaining ingredients for the flavor you want, and blend in a food processor until it is the consistency of ice cream - and that is it! It was SO easy!!
This isn't a super sweet and sugary recipe (for my waistline, that's a BONUS!), but it's good. It tastes pretty banana-y, but that is to be expected. I am really curious to try the strawberry version, because I LOVE strawberry and bananas together!
For all that it is (I love simple ingredients) and as cheap as it is, this is definitely going to be a keeper for the Arsenal!
Here's the link to the recipe: www.foodnetwork.com/recipes/food-network-kitchens/neapolitan-banana-ice-cream.html