John Myers
Ingredients for 2 servings:
- 6 banana(s), overripe
- 1 tsp, smothered cinnamon
- possibly date(s) (Medjool dates)
Instructions
Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes
egg-free, lactose-free
Peel the bananas and cut them into small pieces, then freeze. It’s best to freeze them overnight—they need to be completely frozen. Place the frozen banana pieces in a high-performance blender along with the cinnamon and blend until wonderfully creamy. Depending on the quantity and blender, this should take a maximum of 2 minutes. Don’t overblend, or the bananas will melt prematurely. If that’s not sweet enough for you, you can add a few Medjool dates, which have a sweet caramel note—or whatever you use to sweeten them. It’s actually not necessary, though, if you use really ripe fruit. If you don’t have an ice cream maker at home and want to avoid eggs, whipped cream, or any additives in store-bought ice cream, this recipe is perfect for you. I only make my banana ice cream this way now; the taste of the pure fruit is unbeatable. It’s important to use absolutely overripe, almost mushy bananas. Only then will the ice cream be wonderfully sweet and guaranteed to burst with flavor. The skin should be really brown or spotted on the outside – you can often find these fruits in the produce section for half price. It may not look that great, but it’s perfect for this purpose!
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