Thursday, September 5, 2013

My Cooking Attempts: Mocha Banana Ice Cream

I have a weakness for ice cream. If there's ice cream in the house I'm gonna know about it and I'm gonna eat it! Any type of ice cream will do! I'm no ice cream snob! Gelato, sorbet, frozen yogurt, soft serve, even shave ice, with, of course, a scoop of ice cream underneath. It all tastes good to me! As you can imagine this isn't exactly a healthy habit, so in an effort to combat my icy sweet tooth I've started to make frozen banana ice cream. The taste and texture is very similar to ice cream and it's a much healthier option. What more could a girl ask for?
There are a lot of recipes out there, but with a few modifications I have found the combination that works for me. And because I like you guys I will share it with you!
3 large ripe bananas
1 tablespoon peanut butter
1 teaspoon cocoa powder
1/2 teaspoon of vanilla extract
1 teaspoon of instant coffee granules

Select three bananas. Not too ripe, or the banana flavor will overpower the entire ice cream. Not too firm, or it won't blend to a creamy consistency. Channel your inner Goldilocks. Find the bananas that are just right, the median of those two extremes.

Slice your bananas and freeze them for at least 2-3 hours. If you blend them too early you will end up with banana pudding instead of banana ice cream. I tend to freeze them overnight and make ice cream the next day.

Place your frozen bananas in your food processor. Blend them until smooth.

About half way through it will have course crumb texture. Just scrape down the sides and keep on blending.

When you see it come together and take on a creamy texture it's ready for the next set of ingredients. 

Now add the peanut butter, cocoa powder, vanilla extract and coffee.

Blend to mix. That's it, you've just made ice cream.

See how easy that was? And it doesn't even taste like banana. It tastes like mocha heaven!
You can eat it right away, it will just be on the softer side. Or you can freeze it for an hour or so and eat it later. If you freeze it longer than an hour, let it sit out on your counter for a while or it won't be very "scoopable."

This will produce enough for 2-4 servings, depending on what you consider a normal ice cream serving size. Of course you can double, triple, or even quadruple the recipe to your ice cream delight!

It is really easy to modify this recipe. Increase the peanut butter for a sweeter, creamier mixture. Sweeten with honey or agave instead of peanut butter. Add almond or soy milk to make it creamier. Change the ice cream's flavor by adding different types of fruit, e.g. strawberries, mango, etc. Add nuts for texture.
For what it's worth I've tried strawberries and the water content lead to an icier ice cream. So if you eat it immediately it's good, but if you freeze it and eat it later it's not as creamy.

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