This is the part where you think to yourself, “Banana ice-cream, where have you been all my life?”
Ok, I wasn’t going to post this because I’m working on something for a friend and I wanted it to be a surprise, but I just have to share. (Rachel Bruce…avert your eyes!) This has been circulating the blogosphere for some time, so many of you may have already seen it/tried it/fell in love with it…BUT (deep breath)…if I can pass on this masterpiece of foodie heaven to just one person, my life will be complete. Ok, maybe not, but seriously you have to give this a shot.
List of ingredients:
2-3 ripe bananas
That’s it. No milk. No sugar. No vanilla. No bulleted list required. Frozen bananas. Pure and simple. (Adding in some peanut butter brings you back to endless summer days of peanut butter and banana sandwiches, but don’t throw all your change at one pig. Start simple and go from there.)
Ok, now for the directions. Ready? This is where is gets hairy. Just kidding. This is the part where you think to yourself, “Banana ice-cream, where have you been all my life?”
The first step is to peel and slice your ripe bananas. Hint: Both of those steps are actually important because a) bananas are hard to peel with they are frozen and b) whole bananas do not blend well. Trust me, I already cut the corners for you and it wasn’t worth it. Stick the sliced bananas in a bowl into the freezer. Wait an hour or so before throwing them into your blender. Now, sit back to watch the magic happen. In a few short minutes you will have the creamiest, most delicious, refreshing summer treat you have ever tasted! In the words of Gordon Ramsay: “Banana ice cream: done.”