This ice cream recently came to my attention via. several other blogs, to whom I owe incredible thanks. After taking dairy out of my diet, I sullenly moved to sorbet, which while I appreciated the health benefits, I've truly never enjoyed as much real ice cream. In addition, sorbet does not take to toppings and sauces the way a bowl of vanilla can.
This little treat, on the other hand, is made with banana, which baked and on its own takes to just about every flavor you'd want to add to ice cream; chocolate, caramel, peanut butter, vanilla, strawberry, I even swirled in some cookie dough.
There really is no recipe for the base, just keep in mind that one banana will give you about 1/4 cup ice cream.
For chocolate, I added 1 tbs. cocoa and 1 tbs. sugar for every banana. This made a not too sweet, but very chocolatey ice cream.
To make the basic ice cream: Cut very ripe bananas into large pieces. Freeze completely. Put into a blender and whir about until creamy and custardy. Store in an airtight container in the freezer.
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