More banana goodness!

My good friend and mother of Phoebe (who I have a HUGE crush on), Marce over at Pip in the City posted about this "ice cream" a couple weeks ago and the very second I read the recipe, I knew I had to make it. Holy Mother Of All That Is Tasty is this banana ice cream excellent! And it has no added sugar and no preservatives. It's all natural. COMPLETELY natural! I chose to have mine with a drizzle of fat-free caramel ice cream topping over it and Hubbs went plain jane. Although mine was quite tasty, let's just say that indulging in this stuff without any added toppings is blissfully delightful as well. THIS is a dieting gal's dream come true. Without truly measuring anything, I'm guessing that 1/2 cup of the "ice cream" is probably one whole banana, and in WW terms, I think that's 1.5 - 2 points. Not too shabby for an "ice cream" that doesn't give you that grainy texture and icky fake sugar after taste. This banana ice cream is velvety with no after taste. This would also be a healthful treat for kids - they'd never know they were eating frozen bananas and not real banana ice cream! Here are the ingredients: Sliced bananas on wax paper fully frozen (about 6-8 hrs in the freezer, although I left mine in for about a day). and... A food processor! That's it.. process until creamy. At first they didn't look like they were going to get creamy, they turned into a gravel like consistency and I thought for sure I somehow screwed up. It's totally in the realm, people. I COULD screw up a dessert that only had ONE ingredient. But I just kept processing and eventually it turned into thick and creamy "ice cream". =) Marce suggested in her recipe to freeze the "ice cream" for 15 minutes after processing it.. but I couldn't wait (plus I prefer "soft serve" over "hard pack" anyway) and it was just delish! She also said that you probably shouldn't eat this after 3 days in the freezer because it has no preservatives, but uhh.. it didn't make it past 2 days in my freezer. heee! I used 4 bananas and got about 3 - 3.5 cups of "ice cream" Banana lovers - try it! Thanks Marce.. I am forever in your debt. =) xoxo Hi! So I'm TOTALLY goofing off at work.. and as I'm looking for a completely different and NONfoodie article in our local paper, I COINCIDENTALLY came across this and thought I HAVE TO SHARE!! hehe Banana & Coconut Ice Cream Makes 4 servings (about 2 cups) ¼ to ½ cup shredded sweetened coconut 2 very ripe large bananas ½ cup unsweetened coconut milk, chilled 1 tablespoon superfine sugar, or to taste Squeeze of fresh lime juice A few drops of dark rum, if de sired Preliminaries: Preheat oven to 375 degrees. Place the coco nut on a sheet pan and bake, tossing occasionally, until it is golden, about 4 minutes. Watch carefully so it does not burn. Set aside to cool. Preparation: Peel the bananas. Slice into ½-inch slices and place them on a cookie sheet. Freeze until solid, at least 1 hour. Blend the frozen banana slices in a food processor until roughly chopped. Add the coconut milk, sugar, lime juice and rum, if desired, and continue processing, scraping the sides down occasionally until it is the consistency of ice cream, 1 to 2 minutes. (Although at first the mixture will seem granular, as the bananas thaw slightly, it will become very creamy.) Presentation: Serve at once or freeze up to ½ hour before serving. Scatter toasted coconut over each serving. A lil more work.. a few more ingredients.. but way yummy sounding! :D Okay.. get back to work!! Lazy ass. xoxo

Recipe Index

Beverages Mojito Breakfast Cornmeal 'Hamcakes' with Pineapple Maple Syrup Appetizers & Snacks Antipasta Squares Brown Sugar Smokies Buffalo Chicken Dip Cheesy Sausage Snackers Chinese Wontons Homemade Potato Chips Mascarpone Stuffed Mission Figs Wrapped in Prosciutto Mindy's Guacamole Party Stuffed Pinwheels Roasted Garlic, Olive and Tomato Pate Tapenade Soups, Chowders and Salads Broccoli Slaw Chopzanella Grilled Corn & Shrimp Salad courtesy of Kevin Italian Sausage Soup with Tortellini Seafood Chowder Summer Tortellini Salad Fish and Seafood Baked Walleye Broiled Parmigiano Tilapia Fresh Garden Tomato and Shrimp Linguine Grilled Corn & Shrimp Salad courtesy of Kevin Homemade Fried Shrimp Honey-Ginger Glazed Salmon Laura Rebecca's Crab Salad courtesy of Laura Rebecca Linguine and Clam Sauce Lisa's Shrimp and Penne Mango Rice Salad with Grilled Shrimp Paella Pan Fried Walleye using Panko Pan Seared Shrimp & Scallops Scallops with Capers and Sun-dried Tomatoes Shrimp Alfredo Wayne's Fresh Lake Erie Perch Fry Pasta Baked Penne and Sausage Creamy Cheesy Lemon Fettucini courtesy of Ivonne Creamy Mac & Cheese Fresh Garden Tomato and Shrimp Linguine Lasagna Rolls Linguine and Clam Sauce Lisa's Shrimp and Penne Manicotti Alla Romana Mom's Mac and Cheese Shrimp Alfredo Sun-dried Tomato Pesto with Penne Poultry Chicken Breasts in Creamy Caper Sauce Chicken Enchiladas Creamy Roasted Vegetable Curry courtesy of Marianne Crispedy Baked Chicken Dijon Chicken Stew with Potatoes and Kale courtesy of Alysha Honey-Dijon Curry Chicken with Israeli Couscous Japanese Wings Sara's Most Excellent Wings courtesy of Sara Sun-dried Tomato Crusted Chicken Wings with Peppers Beef Baked Tortellini Casserole Cabbage Roll Casserole Meatloaf with Ranch Seasoning and French Fried Onions French Onion Salisbury Steak Italian Stuffed Flank Steak London Broil Marinade Mom's Cabbage Rolls Mom's Goulash Pepper Steak - Lisa Style Slow Braised Chuck Roast *Serve with Au Jus Spinach, Garlic and Roasted Red Pepper Stuffed Flank Steak Steak Diane Taco'd Corncakes Wayne's Stuffed Peppers Pork Baked Penne and Sausage Baked Tortellini Casserole Hand-Hacked Pot Stickers *See Misc. for Tangy Ginger Dipping Sauce Honey-Hoisin Pork Chops Jack Daniels' Glazed Ribs Paprika Pork Chops Spiced Grilled Pork Tenderloin Vegetable Main Course Deep Dish Eggplant Parmesan Pizza Lisa & Giada's Eggplant Rollatini Lisa's Sage, Zucchini and Green Onion Risotto Mom's Cabbage Rolls Mushroom Hash Mushroom Ragù with Soft Polenta Fried Zucchini Side Dishes Basic Risotto Carrot Coins with Maple-Balsamic Browned Butter Courtesy of Joe and Cooking Light Magazine Grilled Zucchini Honey Cornbread Mushroom Hash Rice Pilaf Roasted Potato Salad Roasted Veggies Miscellaneous Auntie Ann's Pizza Super Stuffed French Bread Pizza Rustica Tangy Ginger Dipping Sauce *See Pork for Hand-Hacked Pot Stickers Deserts Apple Brownies Apple Cake with Cinnamon Sauce Apple Crisp Chewy Ginger Cookies courtesy of Joe Chocolate Covered Banana Gooey Butter Cake Chocolate Espresso Cake with Caffe Latte Cream Chocolate Peanut Butter Gooey Cake courtesy of Paula Deen Cinnamon Cookies Cinnamon Ice Cream Double Layer Pumpkin Cheesecake with Salted Caramel Sauce Espresso Cream Cake with Chile-Chocolate Sauce Fabulous Fudge Chocolate Cake Key Lime Cheesecake Pie King Arthur's Apple Dumplings Lemon Gooey Butter Bars courtesy of Paula Deen Macerated Berries with Mascarpone in Puff Pastry Mexican Double Chocolate Chocolate Chip Cookies courtesy of Chaim Potter Mrs. Field's Chocolate Meringue Puffs Outrageous Triple Chocolate Cookies courtesy of Laura Rebecca and The Martha Salted Caramel Sauce Stephen's Peach Cobbler courtesy of Stephen The Best Ever Carrot Cake You'll Have Three Berry Shortcake Tyler Florence's Big, Fat, Chewy Chocolate Chip Cookie Velvet Cream Cake