This Ice Cream is Bananas, B-A-N-A-N-A-S

I’m a sucker for sweets, particularly in the summertime when a nice cold and creamy ice cream sandwich or sundae is shared on the porch in the waning hours of the day with my son.

Typically, I’ll buy the soy ice cream sandwiches, which are so tasty even my finicky eater of a boy doesn’t care they’re not from cow’s milk.

But lately I’ve been smitten — you could even say I’m in deep smit — with my latest creation, a variation of a recipe I learned about from vegan Ironman triathlete and runner Dr. Ruth Heidrich.

What is this hyped up dessert I’m hawking now? Why, it’s banana ice cream!

I realize this probably sounds sketchy and maybe a little too much like some frozen form of baby food, but please just trust me when I say it’s amazing.

It’s also incredibly easy and healthy.

At the minimum, it’s two bananas, frozen and then blended in a blender or food processor. That’s it.

Once blended, you’ll wind up with an ice cream-like food that’s far creamier than most ice creams. The taste is sweet and subtle, with much less of a banana taste than you’d expect.

Since I’m also a sucker for anything combining chocolate and peanut butter, I’ll also frequently add a dab of each to my ice cream. But really the possibilities are endless. I’m sure a little sprinkle of walnuts would be awesome, or some caramel drizzled on top too.

Have fun with your creations and be sure to let me know what you add/change.