It’s safe to say that most of us buy – and eat – a lot of bananas. Currently, we have a couple of bunches on our counter. They are inexpensive and nutritious. When they become overripe, we like to slice and freeze them for banana bread, banana nut muffins or even chocolate “ice cream.” Yes, ice cream.
According to Duke University, the United states has remained the single largest country for banana import – and consumption continues to grow. Most of our bananas come from South America, particularly Ecuador and Costa Rica.
There are thousands of types of bananas. According to Saveur Magazine, 95% of the bananas consumed in Americans households are the Cavendish variety. They are mushy and less-flavorful than their thousands of banana brethren.This makes it the perfect base for ice-cream. A decadent, cocoa-forward recipe highlights the Cavendish’s creamy, soft texture and takes advantage of its subtle taste. A drizzle of dark chocolate, and you reach the pinnacle of dairy-free soft-serve.
It’s insane that eating fruit can taste this good. It’s a crime against bananas to transform them into a dish so succulent, creamy, rich… and chocolately!
The low-cost banana is usually around 60 cents a pound – and is loaded with vitamins and minerals. And, bananas are sodium free. One provides 33% vitamin C, 41% Vitamin B6, 20% phosphorus, 15% magnesium, 30% Manganese and 20% potassium needed by the body in one day – plus many more nutrients.
The phrase, “Going Bananas,” is used interchangeable with “going insane.” Some camps believe that the salubrious banana can mitigate certain mental health issues. Though I may not completely buy into this idea, it never hurts to offer your crazy Aunt Mary a banana or three next time she stops by for a cup of tea. Or, impress her with a scrumptious bowl of banana ice cream, drizzled with melted with oozing, unctuous melted dark chocolate. Let’s get cooking!
First, puree all of the ingredients in a food processor until silky and velvety.
Transfer the ice cream to a container and cover.
Mix in chopped dark chocolate or dark chocolate chips if you wish!
Place the ice cream in the freezer for at least 15 minutes. Then, eat and enjoy!
Judging from the cocoa-covered faces, this recipe is tested and approved by Snu Magoo and Littlest guy!
Littlest Guy doesn’t usually wear necklaces. He took it from Snu Magoo to get under her skin… they are siblings, after all.
Chocolate “Ice Cream”
Are there really bananas in here?
3 medium, very ripe bananas, sliced and frozen
3 Tbsp. coffee, cooled
1 tsp. pure vanilla extract
2 Tbsp. local honey – or 6 packets stevia extract
1/4 cup highest quality cocoa powder
slightest pinch of salt
3 Tbsp. chopped dark chocolate or dark chocolate chips
Optional: Drizzle with melted dark chocolate, 70-72% cocoa content
- Combine all ingredients in a food processor.
- Pulse to break up bananas.
- Puree at full-speed until smooth and at soft-serve consistency.
- Taste. Add additional sweetener of choice, depending on the sweetness of your bananas. Older bananas have more natural sugars.
- Mix in chopped dark chocolate or dark chocolate chips with a spoon.
- Transfer to a storage container and freeze for at least 15 minutes, until firm enough to scoop but not overly frozen.
- Enjoy! If you have the ice-cream the next day, take the container out of the freezer at least 15 minutes before serving.
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.