You read that right!
I’ve been in the mood for ice cream because… hmmm I dunno, it’s summer!? Although, here in Ohio, it feels like fall…
I have always loved banana ice cream because:
- it’s so easy to use up bananas that are getting too brown
- it’s a healthier option
- it’s safe for pregnancy, nursing and for my daughter
- it’s delicious
We eat a lot of bananas in this house! In fact, Quinn’s first word was “nana.” That girl has a weird fascination with monkeys and bananas!
I had a few bananas sitting on the counter (because I bought extra since we go through them like they are water) and I will not eat them a few days after they make the switch from green to yellow. So I decided I would play and make some banana ice cream for us!
Flavorful – Creamy – Crunchy and just freaking delicious. Quinn and Rob were like vultures. Okay, well Quinn wasn’t so much a vulture as she was a baby bird, but you get the idea.
I just sprinkled on the coconut and almonds I had toasted the day before. (Just warm them in a pan and continue to stir until they are golden. Store in an airtight container for other recipes like oatmeal and whatever tickles your fancy.)
I also shaved some dark chocolate on top! Not necessary, but it makes me feel bubbly inside.
The spoon says it all.
It’s a healthier option when you need your fix, but still a splurge. Have just a little and the calories don’t count!
Peanut Butter Banana – Pinch of Yum
Vanilla Avocado Banana - Averie Cooks
Pumpkin Spice Banana - Butter Lust
But seriously, try not to eat the whole batch!
What is your favorite ice cream flavor?
Any weird toppings you are into? (I can’t get down with gummy worms!)
Do you like your bananas on the green or brown side?