No? You probably should. It’s like all the good things about ice cream, but it’s also gluten-free, vegan, and pretty darned good for you. I feel like world peace could be achieved if everyone could have some of this ice cream (except for people who are allergic to bananas — they will just have to negotiate peace on their own terms).
So basically, you take some bananas. Ripe ones, with a few brown spots. You want them soft and squishy and very sweet.
Then you peel them and slice them into disks. And then you freeze those. In the freezer. Or outside, if you live in Central or Eastern or Atlantic Canada. Or Northern Europe. Or Siberia. Or Antarctica (actually, then they’d probably be too cold. Your freezer is probably warmer than Antarctica).
Then you take them out of the freezer. And you plop them in your food processor.
AND YOU GIVE IT A WHAZ. Which is what Jamie Oliver would say. And the Pie and I love him, so that’s one of our new favourite phrases.
And when it’s all gooey and soft and smooth, you can eat it!
If you prefer your soft serve a little more firm, you can chuck it back in the freezer for a bit. I like the fact that when it thaws, because it’s banana, it doesn’t get all soupy.
And you can flavour it as well! Add peanut butter, Nutella, chocolate chips, cocoa, vanilla … you name it (I added Nutella and vanilla).
The only limit is your imagination — and what you have to stuff in there. GO BANANAS!