So, the temperature has been hitting the triple digits here in Jersey this past week. I live down the block from a drive thru ice cream parlor called the Magic Fountain. Every time I pass there, there are lines out into the streets and I jealously stare at all of the people who are waiting for their chance to get some delicious relief from the heat. Sometimes, you just want some ice cream, ya know? And sometimes, it's just too damn hot to crawl to the grocery store and pick up a vegan version. But then I found this recipe in a cookbook I have titled "Peas and Thank You" by Sarah Matheny. The recipe in the book is called "Banana Split Remix" and only uses two ingredients. That's right, only two! And you probably have them sitting in your kitchen right now. The recipe also lists agave nectar to taste as a third ingredient, but I found that if you are using very ripe bananas you don't need to sweeten it at all. So here we go, an easy, healthy, vegan alternative to ice cream to help punch the heat in the face.
Banana Split Remix (from Peas and Thank You.)
3 Bananas Peeled, cut into 2-3 inch segments and frozen for at least 4 hours
1/4 cup non-dairy milk, if necessary (I used almond milk)
Agave nectar to taste(optional)
Put frozen bananas in a food processor or blender and turn on high for several minutes. Stop appliance and scoop sides down, Continue blending several more minutes until the mixture has the consistency of soft serve ice cream. If necessary, add milk, a small amount at a time, until mixture is smooth.
Add agave nectar, if desired. Place ice cream in in bowls or parfait glasses and add your favorite toppings!
Nutrition Information Per Serving (for 4 servings): 325 calories, 14 g total fat, 4 g saturated fat, 0 mg cholesterol, 70 mg sodium, 35 g carbohydrates, 6 g fiber, 8 g protein
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