The Sensitive Kitchen

Tuesday, July 11, 2006

Banana "Ice Cream"

A wonderful dairy-free afternoon snack. I feel good about giving this to Adri as it is mostly fresh fruit. But how does it taste? Well, she has had real ice cream, including gelato, and she still gobbled this without a second thought.

3 overripe bananas
2 Tbsp chocolate syrup
1/4 to 1/3 cup vanilla almond milk, as needed

Peel the bananas, cut in chunks, spread in a single layer and freeze uncovered until hard, about 2 hours.

Place frozen banana chunks in work bowl of a food processor. Allow your child to drizzle chocolate syrup over them. With processor running, slowly drizzle almond milk in until mixture comes together into the consistency of soft-serve ice cream. For best consistency, process at least 30 seconds. Spoon into bowls and serve immediately.

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