I’ve mentioned before that I come from a long line of sweet tooths! My mom served us ice cream every day after school—it is still one of my favorite foods! About a year ago I discovered banana soft serve—you know, the one where you food process frozen bananas until they are the consistency of ice cream? I’ve even since seen that there is a machine called Yonanas that “makes it for you.” I’m not sure that’s necessary—a food processor works just fine!
I love the idea of the banana, and we usually mix in some peanut butter too, but the taste is always a bit too cloying for me—so sweet and intense (and I really like sweets)! So I’ve played around with a new flavor that is just perfect for the end of summer. David loves this, and so do I! Fruity, sweet, and creamy—and sugar free and raw (!)—what more could a healthy kid (or adult) want?
Banana Peach Ice Cream, serves 2-3
1 frozen banana
1 frozen peach
½ t vanilla
1 T coconut oil, optional
Coconut oil firms up at 76 degrees. Adding it into a frozen dessert obviously makes it harden right away, but I like it. The oil turns into little flakes of coconut that melt like chocolate chips do, and it adds a little tropical flavor boost. Try it if you want!
Place all ingredients into a food processor (note: a blender will give you more of a smoothie consistency, which is ok, but if you want scoopable ice cream you need to use a food processor). Pulse the ingredients to start breaking them up. They will be frozen so be patient! As the ingredients start to break up you can pulse for longer amounts of time. If will be very crumbly to start, but it will eventually come together. Once the ice cream does come together and is scoopable, remove from food processor and divide into serving containers. Serve right away. This does not refreeze well—it becomes very hard. I don’t think this will be a problem for anyone anyway!
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