Wednesday, October 19, 2011

Banana "Ice Cream"

I like food. I mentioned in my last post that I love to cook. I read food blogs constantly and copy recipes I like into Journler on my Mac. I LOVE how easy this software makes it for me to keep track of my recipes. I can tag recipes by ingredient, label them with different colors, and search the entire recipe collection for key words.

Gray means I've made it, purple means I should make it again, and red means 'try this next!'
One recipe that hasn't made it into Journler yet (mostly because it's so stinkin' easy you don't need a recipe!) is the banana "ice cream" I first heard this idea from the lovely Kelcie Miller. My banana ice cream-making process usually goes something like this:

Shoot, my bananas are turning brown.
In this case, the bananas are brown because Karissa and I both bought bananas at the same time. We eat lots of bananas at our house, but, I mean, not that many. Even with the banana ice cream, banana bread is probably in order.

But not for this banana. This one will be chopped up,

Sprinkled with cinnamon,

and forked.

Smash, smash.

Squish, squish.
All ready!
After a few hours in the freezer, it will come out niiiiice and ice creamy. Some people will stick the banana in the blender to make it more smooth and 'scoopable' like ice cream, but I usually skip that step. Firstly, that means you have to wait longer to eat it. Secondly, then you have to wash the blender.

It actually tastes like ice cream! And you don't have to feel bad about eating it because it's just a banana! TOTALLY a win!

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