Posted by Stephanie Simpson on
First up, let me assure you that this isn’t a late addition to the April Fools’ Day festivities. I’m not trying to lead you down the path of disaster; you really should give this recipe a go!
(As an aside, I did want to get in on the April Fools’ action, but I was short on inspiration and unwilling to follow the internet’s suggestion to either disguise meat as cake or disguise cake as meat. Which, I think, works out for the best: you get a recipe for speedy, good-for-you ice cream that only seems too good to be true and I don’t have to glaze a cake to resemble a shiny cut of beef.)
Now, back to the one-ingredient ice cream, made from the humble, spotty banana. As evidenced by the popularity of the ludicrous-looking frozen banana on a stick, the sweet creaminess of the banana is at its best when frozen. And this ice cream, I’d argue, beats the stick-form of the treat any day. A speedy run through the food processor capitalizes upon the creaminess of the fruit, lending it the texture that allows it to be called “ice cream” without question. And because of that blending process, you’re given the opportunity to both add whatever else you want, and dish up as much as you want.
Though this is about as easy as it gets when it comes to dessert, there are a couple things you can do to make sure your ice cream delivers. First, avoid unripe bananas, or you’ll end up with ice cream that’s a bit bitter and gelatinous. Bananas that are fully yellow with a few spots are best. Second, process your bananas as soon as you take them out of the freezer (or as soon as your food processor can handle it). Let the bananas thaw, and you’ll lose the ice creamy texture, ending up with goop instead.
I’ve heard persimmons and mangoes produce similar textures, while additions like honey, frozen pineapple, coconut milk, cocoa or peanut butter would add interesting new flavour dimensions. So experiment; the world is your ice cream maker! Which, I suppose, isn’t strictly true, but it’s no April Fools’ joke either. Happy blending!
Banana Ice Cream
From TheKitchn, via Aaron
Makes four small servings
Four ripe bananas, peeled
Line a baking sheet or large plate with parchment paper. Slice banans into half-inch rounds and arrange in a single layer on the parchment-lined plate or baking sheet. Freeze for 1.5 hours or until firm all the way through. Remove from the freezer and blend immediately in a food processor until smooth. Add in anything else you’re planning on tossing in (peanut butter, honey, etc.) and blend again until smooth. That’s it!