Reply To: Dessert Recipes

[ashleypoptodorova]

Banana Ice Cream

This creamy banana ice cream recipe is perfect for hot summer days. I recommend serving it during your backyard picnic or as an after-dinner dessert. Just make sure to freeze it long enough before you serve it.

Ingredients:

4 overripe bananas
2 tablespoons non-GMO, Sunflower lecithin granules (optional, but adds creamy texture)
1½ cups raw milk (or coconut milk or nut/rice milk)
1 teaspoon vanilla

Procedure:

In a food processor, liquefy the bananas and the lecithin granules. While processor is still running add the remaining ingredients.
Depending on the size of the bananas, this will make up to four cups liquid. Add more milk if necessary to make one quart of liquid. Pour the mixture into baking sheets or ice-cube trays and freeze until solid.
If using baking sheets, cut the frozen mixture into strips, if using ice-cube trays just pop out the cubes. Place frozen pieces back into juicer or food processor and blend until homogenized. Serve immediately.

Variations:
Chocolate-Banana: Add ½ cup cocoa or carob powder and an additional teaspoon of vanilla to the above recipe.
Tropical: Use two overripe bananas, ½ cup strawberries, ½ cup finely cut pineapple, 1 ½ cups milk, and 2 tablespoons lecithin granules (optional).
Coconut: Use two eggs, 3 tablespoons lecithin granules, 3 cups coconut milk, and 1 teaspoon vanilla.
Note: Ice cream will be thicker and creamier if the food processor and bowl are chilled in the refrigerator 30 minutes before using.

Banana Ice Cream Preparation Tips:

You can buy bananas all year round from supermarkets and local farmers markets, but they are at their best during summer and fall. Look for firm, yellow bananas with unblemished skin. Keep them at room temperature, away from direct sunlight.
Ideally, they are best stored away from apples, avocados, and other fruits that release ethylene gas, as this can accelerate the ripening process1 – but for this recipe, putting them next to these fruits may be actually helpful, as you need overripe bananas to prepare the ice cream.

If you do use lecithin to make your recipe creamier, I recommend opting for non-GMO, non-soy lecithin granules such as that made from sunflowers. Most commercial lecithin granules are actually made of soy, so you need to read labels and possibly special order the non-soy granules, to make sure they are non-soy.

I also recommend you use only raw organic milk for this recipe. Contrary to what government agencies are trying to tell you, raw milk, if produced by grass-fed cows in clean, well-run farms, is actually safer than most pasteurized milk on the market. In fact, the U.S. Centers for Disease Control and Prevention (CDC) found that there are only about 116 illnesses a year linked to raw milk but about 412 confirmed cases of people getting ill from pasteurized milk each year.

Remember that where you get your milk matters. Check out the Campaign for Real Milk Website to locate a raw milk source near you. California residents can also find raw milk retailers by using the store locator available at OrganicPastures.com.

Resource: Dr. Mercola