Sunday, May 17, 2015

How to Make Ice Cream out of Bananas (despite a kitchen mishap) Banana, Chocolate, Almond Ice Cream

The Pool Boy (also known as Big V or The Man I Married) and I have been hard at work creating culinary magic in the kitchen via our Youtube channel - with the latest being ice cream that is made entirely with bananas!






















People, I was astounded to see what happens to frozen bananas when placed in a blender.

That said, the making of the ice cream was not without mishap. Though I began with hope in my heart - concentrating intensely on just how I would present this...































I miscalculated the power (or lack thereof) that the 1980's "Osterizer" blender I inherited from my grandmother sometime in the 90's had to successfully pulverise the frozen bananas.

Let's not even discuss the cocoa powder.

Luckily for me, however, the Poolboy was at the ready to offer his support.

*DISCLAIMER*

Language in this video may be offensive to some, viewer discretion is advised...





If a picture paints a thousand words, I believe this adequately shows how grateful I am for his intervention. 






























I was, however, victorious in the end!


























Visit the full video on YOUTUBE to see all the action!

The printable recipe can be found here: Banana Chocolate Almond Ice Cream 

Ingredients
  • 3 ripe bananas
  • 1 Tbsp unsweetened cocoa powder
  • 1/4 cup unsweetened almond milk
  • 1/2 cup sliced almonds
Directions
  1. Peel and slice the bananas and place onto a baking sheet. Freeze for 2-4 hours.
  2. Toast the almonds in a dry non-stick pan over medium high heat for 5 minutes or until toasted and golden. 
  3. Place almonds in the freezer to cool. 
  4. Place bananas and cocoa powder into your blender. Add about 1/2 the almond milk Turn on low speed. Stop the process every few seconds to move the bananas around with a wooden spoon or tamping tool)
  5. Add more almond milk if necessary
  6. The mixture will start to come together in the blender,
  7.  Remove to a container and fold in half of the almonds.
  8. Serve immediately with the remaining almonds sprinkled over all or scrape into a lidded container and place in the freezer.
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.  

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