for the love of nums
I’ve been hearing about banana ice cream, aka “nice cream”, for a while, but I just never got around to actually trying it…until now. I should kick my own ass for waiting this long.
My boys’ babysitter Angelle started making this for them from time to time, and they went bananas (see what I did there?) for it. Apparently, you can stick a frozen banana in the blender and soft, fluffy ice cream magically appears. I’ve inhabited this planet for more than three decades now and was never given this crucial piece of information. What the eff??
When I say that this is the consistency of really great soft serve, I mean it 110% literally. It’s light and soft and creamy, almost unfathomably so, to the degree that you feel compelled to point accusingly at the person who made it and yell “LIAR!!!!!” when they try to tell you it’s dairy-free. But then you realize you made it yourself, and you have no choice but to believe in the power of the banana.
And believe you shall. One little taste, and the universe is blown wide open to all the possibilities that await. And when you go ahead and add chocolate – mind: blown. The depth of the antioxidant-rich cacao tempers the banana flavor a bit, drawing you further into the creamy, dreamy illusion that you are eating actual ice cream. Add a few fresh cherries on top and you’ve got yourself a guilt-free banana split. Miracles do happen.
| Prep Time | 1 minutes |
| Servings |
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