I did not intend to turn today's lunch into a blog post, but it looked too handsome and tasted too heavenly to keep the recipe all to myself. And besides, I promised I would share the recipe for banana ice cream with you as soon as I could take some photos of it before eating the entire batch.
I indulge in this little number quite often. I've never really been a huge fan of ice cream (although this might be the best thing I've ever eaten with a spoon), but sometimes I crave something sweet and creamy and cold. Banana ice cream is a dairy-free/sugar-free alternative to ice cream and does not result in a dreadful, liver-aching sugar crash.
I had a fresh antioxidant-rich pomegranate in the fridge and homemade nut-free granola on the kitchen counter, so I added it to my bowl of sweetness for crunch and texture. Be as creative as you'd like by blending your favorite fruit with the bananas. Play with toppings such as granola, dried fruit, fresh fruit and seeds/nuts. I've given you the basic nice cream recipe below, which requires frozen bananas. You will need a high-speed blender or food processor. I usually keep a few containers full of frozen bananas in my freezer to use when I'm craving some nice cream.
Banana Ice Cream with Pomegranate & Granola
8 very ripe bananas
1 pomegranate, seeded
1 cup homemade granola
1. Peel the bananas and break into chunks. Place in a sealed container and freeze overnight.
2. Place the frozen bananas into a high-speed blender or a food processor and slowly blend until smooth. (If you are using a high-speed blender, keep the speed very low and take your time, scraping the sides of the container and when necessary. I usually have to stop the machine a few times to get the bananas unstuck from the bottom of the container.) It may take a while and some effort to get a smooth consistency. Eventually, you will get a whipped, smooth and creamy texture.
3. Top banana ice cream with homemade granola and pomegranate seeds. Enjoy!