Eat this plain or especially good when you add strawberries when you puree. Then freeze. Also great to use in a smoothie.
Start with a ripe banana. A soft, ripe banana. Cut the banana into thin slices. Be sure the slices are not too thick. Keep them quite thin. Place the sliced banana(s) in an airtight freezer container. Either a freezer bag or a glass jar with a tight lid.
Next Day: Place the frozen banana slices into a food processor or your blender. Pulse until the bananas are broken down. They should appear crumbly at first. Continue to blend by pulsing it on and off. You may want to scrape the banana that gets along the sides. It will seem like it isn’t going to work at first. It will! Keep pulsing and scraping it down.
As you continue to pulse the banana will begin to look gooey. Continue pulsing until all of the chunks of banana get creamy.
Transfer this very creamy banana cream back into your freezer overnight. It will be the texture and consistency of ice cream.
You can use this banana cream for a cold treat on its own, but you can also use it as the base of your smoothie. Try adding strawberries just at the end of pulsing before putting it back into the freezer!
If you have never had this you will be amazed how much it resenbles the taste and texture of traditional ice cream.
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