Sweets
Rachel Mayo
Cinnamon Banana Ice Cream
We've been trying our best to control processed sugar intake in my home, which is super hard because I have a genetically inherent sweet tooth that I passed to my daughter. (What are you gonna do?) This “ice cream” is a lifesaver. It's delicious, easy, and gives us some peace of mind that we’re still being a little healthy while we’re all inhaling it.
4 hours
SERVES 4 - 6
INGREDIENTS
- 2-4 ripe and sweet bananas
- Ground cinnamon
- 2 teaspoons vanilla extract
- Optional: chocolate shavings, nuts, or other toppings of your choice
That's it. Those are the ingredients! And yes, 4 hours of prep time sounds intimidating, but trust me—this is easy and rewarding. It just takes some patience.
DIRECTIONS
Slice the bananas into 1/2 inch pieces, put them in a freezer bag, and freeze them for 4 hours. (Or overnight so you don’t have to listen to anyone asking if they’re done yet.)
Remove from freezer and blend banana pieces until smooth.
(You will have to scrape down the sides of the blender until the bananas are blending on their own.)
Add vanilla and a pinch of cinnamon and blend a bit more.
Put mixture in a freezer safe dish and freeze until solid again.
Serve with 70% chocolate shavings and/or nut toppings.
Pro Tips: You can DEFINITELY serve the ice cream before freezing it the second time if you can't wait. For alternative flavors, try throwing another fruit in with the bananas to change it up, and add whatever other toppings you like. (And no, it doesn’t have to be totally healthy.)
COOKING TOGETHER
KIDS’ SOUS-CHEF DUTIES
- Add the ingredients to the blender, mix it up, and scrape down the sides. This one is fun and the anticipation built from the preparation makes the Littles more open to the banana flavor
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