Easy - and healthy - Banana Ice Cream

(c) Microsoft Office

If you are a fan of bananas but can’t eat them quickly enough before they are overripe bananas, here is a great recipe for you. I got this idea from off of a Rachael Ray cooking show, and I have made this a number of times with great responses from everyone who’s eaten it. 

Rachael Ray's Banana "Ice Cream" Fakeout 

1. Ingredients: 3-4 bananas; 1/4 c. of milk
2. Place overripe bananas, peeled and cut into four sections, into a ziploc freezer bag and freeze. The bananas have to be in there for several hours to be completely frozen, so plan ahead. (You can also buy bags of frozen bananas slices from the grocery store.) 




Frozen Bananas
In the Food Processor

3. When you're ready to make banana ice cream, remove the bananas from the freezer bag and place into a food processor (I haven’t tried this in a blender, but as long as it’s powerful, it should work). Add a splash of the milk and blend on high for 3 minutes. 
4. Once the bananas are chopped thoroughly, begin pouring the rest of the milk through the lid of food processor while it’s blending until the consistency resembles soft serve ice cream.  
5. Scoop the banana ice cream into dishes and enjoy! (For a fun alternative, top with chocolate syrup and peanuts for a “monkey” version of ice cream.) 

The great thing about this recipe (well, there are quite a few things great about this recipe) is that it’s lower in fat than real ice cream - it’s just bananas and milk. So enjoy as much as you want!