Homemade Ice Cream…Hold the Ice and the Cream

I love me some ice cream on a hot summers day (and on a cold winter’s day…okay, basically any day).  It’s been so hot and humid here that my bananas get ripe in 24 hours.  Then we have to hurry and eat the whole bunch before they go bad.  Earlier this week I had to put 4 in the freezer, and tonight decided to try something I have heard a lot about…homemade ice cream from frozen bananas.  I found several recipes from thekitchn.com and decided to try Dark Chocolate Banana Ice Cream.  I was surprised it turned out so sweet when it has no sweetener in it.  It wasn’t as good as the real thing, but curbed my craving a bit.

Here it is:

Dark Chocolate Banana Ice Cream (originally from thekitchn.com)

  • 1 1/2 peeled medium bananas, sliced into coins and frozen until solid
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons cream
  • 1/2 teaspoon vanilla extract

Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in cocoa powder, cream, and vanilla. Transfer to a freezer container and freeze until solid.

I didn’t have a food processor, so I used a blender.  It had a few banana chunks, but it did the job pretty well.  I also used whole milk since I didn’t have any cream, so it was really more of a milkshake than ice cream.

Consensus:

Me: I give it a 6.5 out of 10

The Mr.:  “Not bad”

The Wild One and Tornado:  Gobbled it up and asked for more.  They couldn’t even tell a difference!

Tomorrow I am trying another flavor.  Stay tuned!

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