Not to be confused with this banana ice cream, which got the “CRAP!” tag. This version is delicious.
“That looks so good!”
“I have six dozen bananas in my freezer”
2 frozen solid, very ripe bananas
Dash of vanilla extract
~4 tbsp instant chocolate mousse (or pudding) mix
2 tbsp heavy cream
1 tbsp milk
Banana tips for great success!
- They should be brown and spotty when you freeze them.
- Peeling frozen bananas is one of the most miserable kitchen tasks you will ever attempt. So instead, take the peels off before you freeze them, and put the naked ‘naners in a freezer bag. Really. It’s worth the extra 20 seconds.
Break up the bananas into chunks and deposit them into the food processor. Run it on high just long enough to break them into evenly-sized, grainy, still-frozen bits. No more than 5-6 seconds. (The goal is to not let them melt.)
Add the rest of the ingredients and spin it on high until it’s the consistency of ice cream. You’ll probably have to stop once or twice and scrape the sides of the bowl down. As soon as it looks like ice cream, STOP. Do not overprocess, or it will turn into a thick partially-melted smoothie.
Put it into a tupperware with a tight-sealing lid, and stash it in the freezer for 15-30 minutes to firm up a little. I recommend stirring before you eat.