It’s almost Friday, which means we’re all in weekend mode, ready for some major maxin’ and relaxin’, and maybe even indulging in some summertime treats.
I'm stoked to introduce you to sweet, easy-to-make ICE CREAM FOR BREAKFAST!
While I love ice cream, I’m not a fan of its typical inflammatory ingredients like sugar, fake sugar substitutes, milk/cream, and dyes.
This ice cream recipe has just one ingredient: bananas!
It’s perfect for those of you who are busy and on-the-go or afraid of cooking.
In addition to being delish, bananas have tons of potassium, can help balance blood sugar, are good for digestion, and high in antioxidants.
Enjoy this ice cream for breakfast, as a perfect post-workout snack, or whenever you’re craving something sweet.
Here we go:
Start with a bunch of bananas and let them ripen. They should have lots of brown spots and be mushy.
This is probably the MOST important step. Fact: yellow bananas aren’t ripe! The brown spots mean they’re ready to eat and super sweet.
Next, peel the bananas and cut into discs. I see a gourmet chef in the making!
Put the banana discs in an airtight container and freeze overnight. This will test your patience.
Resist the urge to check on their state of frozenness! You can do it.
If you try to move onto the next step before the bananas are totally frozen, you'll end up with a banana smoothie, not ice cream.
While breakfast smoothies are great, they pale in comparison to ICE CREAM FOR BREAKFAST! I think we can all agree on that one.
Once the bananas are completely frozen, put the discs into a blender or food processor and blend away.
Use a rubber spatula or spoon to scrape down the sides of your blender or food processor and blend again.
Keep going until you get that smooth and creamy ice cream texture. It might take a few rounds, so don't give up.
Remember, your reward is sweet banana ice cream.
Scoop out of the food processor or blender into a bowl and eat it up! ENJOY!
I love to top my ice cream with fresh blackberries, cacao nibs, or unsweetened coconut flakes. Experiment with your favorite toppings.
Pro tip: don't take your ice cream outside in the hot sun to make gifs or it will melt all over the place.
I want to hear from YOU! Holler in the comments and let me know if you loved this recipe.
Feel free to share your favorite anti-inflammatory summer treats and recipes too!
As always, please reach out to me here with any questions or if you're looking for support.
If you're new to the blog and want to get in on the weekly fun,
Bananas (1 banana per serving of ice cream)
Optional: a pinch or two of sea salt
1. Let bananas ripen. They should have lots of brown spots and be mushy.
2. Peel bananas and cut into discs.
3. Put banana discs into an airtight container and freeze overnight.
4. Put frozen discs in a blender or food processor and blend. Scrape down the sides of blender or food processor and blend for a few more rounds.
5. Scoop banana ice cream into a bowl and enjoy.
*Watercolors by Victoria D'Esposito*