I love to be adventurous in the kitchen, and one of my favorite things to make is frozen desserts. Even when it’s cold outside- banana “ice cream” is quite scrumptious. A handful of frozen bananas, some skim milk, a dash of cinnamon, and a few drips of vanilla. Simple and decadent.
I’m also a big fan of my food processor. The thrifted Sunbeam Oskar has a sturdy little motor, and can create about 2.5 cups of hummus, various dips, and purees in a matter of seconds.
Hummus… bananas… hmmm…. What if, instead of “Vanilla Bean”, I made “Banana Bean”?
To freeze bananas, peel them, and then cut into 1 inch chunks. Place on a metal cookie sheet with sides (a jelly roll pan works well) and place in the freezer for about a half day. Then place the frozen banana pieces in a plastic freezer bag. I have found that they will keep for about a month before they start to get brown.
I actually froze chickpeas on the same sheet- I cook a whole big pot at once, drain, and then freeze them like this (once again transferring to a bag when they are frozen), so that I can pull out the exact amount I need.
Banana Bean Ice Cream
Servings: 2
2 bananas, frozen
1/2 cup cooked garbanzo beans (rinsed)
1/2 cup skim milk
1/2 tsp cinnamon
1/2 tsp vanilla
Sweetener to taste ( I used a dash of stevia powder)
Place all ingredients in food processor and puree until smooth.
Scoop out and savor!
This isn’t a decadent ice cream, but it’s good. And it’s packed full of fruit and fiber at 6.5 grams- a pretty good chunk of the recommended 25 grams per day!
Roanna Martin 