Eliminating ice cream from my diet felt like a big loss to me. I sometimes wonder if the amount of ice cream I ate during pregnancy was my demise! There are dairy-free, soy-free ice creams available at my local grocery stores - mostly coconut based. I don't mind the taste, but the price is a whole other matter.
I'm hooked on bananas lately because they seem to settle well in my nursing baby's belly - and they just add that extra oomph to the plain Cheerios I eat almost daily for breakfast! And honestly - bananas are cheap, so I don't mind going through them quickly.
This banana ice cream - with literally ONE ingredient - is amazing.
- Bananas - that's it! Maybe 1, 2, or 3 depending on how many days you want your ice cream to last.
- Peel and slice a ripe banana
- Freeze the slices in a freezer bag or freezer-safe covered bowl for a few hours or overnight
- Pop the frozen banana pieces into a food processor
- Pulse, pulse, pulse, pulse, pulse
- Scrape down the sides periodically as needed
- As you pulse the food processor you'll notice the banana break into little pieces, start to look crumbly, start to stick together, and then magically become smooth like soft-serve ice cream. It really is kind of magical and it only takes a few minutes!
- Once it looks like soft-serve ice cream, scoop it out and either eat it like that or stick it back in the freezer to firm up a bit.
Delicious, healthy, and (unless you or your baby is allergic to bananas) allergen-free!