Here I am, late to the party as always.
Over the years, I’ve seen many spruced-up versions of the one-ingredient ice cream all over the blogosphere. I was intrigued about the whole concept and planned to experience the magic at home once I got myself a new food processor sturdy enough for the job. Moons later, I still never got around to buying a new food processor and the idea of turning frozen bananas into a smooth, velvety treat was forgotten.
That was before this Buzzfeed video being shared on Facebook like crazy stoked my interest anew.
Who cares if I burn out the motor of the cheapo $20 blender I’ve had for ages? I was going to see for myself what the fuss was all about. And boy, is the banana wonder worth all the hype!
I made my own 4-ingredient banana nut ice cream today using the simple method and I couldn’t believe how very close to real thing it turned out. It was so amazing to watch the previously-frozen bananas transform to somethin’ creamy and silky, I kept digging in for a spoonful while my poor, beaten-down kitchen appliance painfully whirled along.
Took half of me, I tell you, to keep from eating the dang concoction straight out of the blender. Kudos to self-restraint because, although the ice cream was delicious soft-served, it tasted so much better nice and firm from a few hours in the freezer. I am definitely burying myself in bowlfuls of this all summer long. Good thing it’s healthy enough, I could do it guilt-free. 🙂
- 6 bananas, ripe
- juice of 1 lime
- ½ cup sweetened condensed milk
- ½ cup walnuts, coarsely chopped
- Peel bananas and cut into about ¼ inch thick rounds. Place in a resealable bag and freeze for about 2 hours or until frozen.
- In blender, combine sweetened condensed milk (place this first to make it easier for the blender), bananas and lime juice. Process until smooth, occasionally scraping with a spatula to ensure even blending.
- Transfer mixture into a loaf tin or a container with tight fitting lid and gently fold in walnuts. You can enjoy it at this point as soft serve. Otherwise, wrap container with a plastic film, pushing down plastic onto surface of ice cream (plastic film should be touching ice cream, this is to prevent ice crystals). Freeze for another 2 to 3 hours or until firm.