After a long week, I love to sit down with the husband and enjoy a pint of chocolate or coffee ice cream. And yes, I usually eat the whole pint in one sitting. Well, I stumbled across this little recipe recently and fell in love. It’s incredibly delicious on it’s own, and amazing with just a few mix-ins! I went for Nutella this time, just a spoonful added to my bowl, but any nut butter would be great, along with cocoa, sprinkles, fresh berries, honey, almonds… the options are endless! I have the feeling this will become a weekly ritual.
And after two small bowls each (it’s so good and there’s no guilt!), we had just enough to fill up a little mason jar and toss it in the freezer for tomorrow night. It just needs a few moments to soften on the counter and voila!
1 Ingredient Ice Cream
via the kitchn
4-6 ripe bananas
Start with ripe bananas: They should be sweet and soft. Peel the bananas and cut them into half inch slices. Put the bananas in an airtight container and freeze for at least 2 hours, but ideally overnight.
Blend the frozen banana pieces in a food processor. The banana will look crumbly at first; scrape down the food processor and keep blending. As the last bits of banana smooth out, you’ll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it). Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, it will be more like the texture of frozen yogurt. We ate most this way because we couldn’t wait!
Nutella, so far, is my favorite mix-in. What would yours be?