From the page: A ripe banana is in a hurry — and full of gifts
Idea 3
Frozen banana "ice cream"
Very ripe bananas, with little dark spots on the peel, are the sweetest because the starch has already turned to sugar — exactly when many people would toss them. Frozen and blended, their cells release a creamy texture just like ice cream, with no heavy cream or machine required.
What you need
- 3 to 4 very ripe bananas
- Knife and cutting board
- Container or freezer bag
- Blender or food processor
- Spatula
How to make it
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1
Peel the ripe bananas and cut them into thick rounds — smaller pieces blend more easily and go easy on the motor.
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2
Spread the rounds out in a container and freeze for at least 3 hours — freezing them spread out keeps them from becoming one solid block that's hard to blend.
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3
Blend the frozen rounds in a blender or food processor, stopping to push them down with the spatula — at first it looks like crumbs, but the frozen starch gradually releases creaminess.
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4
Keep blending until smooth and creamy, scraping down the sides — the friction and natural sugar get it to soft-serve texture.
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5
Serve right away for soft-serve texture, or return to the freezer for 1 hour for a firmer scoop.
Finishing touches
Add a spoonful of cocoa powder, peanut butter, or cinnamon while blending to switch up the flavor. If there's any left, freeze it in individual cups so dessert is always ready.
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