A few days ago my husband brought home a bunch of bananas and he knows that I love them. I really love them fried in coconut oil or cooked in a crock with butter, almond extract, cinnamon and brown sugar.
My husband suggested we use them to make a frosty treat this time. Yes I know it’s dead of winter and most people won’t eat ice cream in the winter. But for some reason we had a taste for some and it’s been a while.
So anyway, it hit the spot! And one thing about making this at home is that I don’t miss all the preservatives and whatever other ingredients that are put in ice cream these days. I read somewhere they are putting anti freeze in the ice cream. It’s suppose to keep the ice cream soft. Well when I read that I just was hoping it was not true.
But anyway it did not take us more then five minutes to make this and at least we know what was put in our ice cream…….. just natural goodness.
Spiced Ice Cream Recipe
2 peeled, sliced & hard frozen bananas
½ teaspoon of cinnamon
¼ teaspoon of nutmeg
2 Tablespoons of local honey
1 Tablespoon of Ghee (Grass-Fed)
1/4 cup of whole milk, canned milk or cream
1/2 cup homemade plain yogurt
1 teaspoon of vanilla extract
2 maraschino cherries
2 Tablespoons of the cherry liquid
Glass Ice Cream Bowls
Put in food processor all the above ingredients, pulse a couple of times to chop up the frozen bananas real good, then let blend for ½ minute or more, till its just creamy but still stiff. Put into serving bowls, drizzle each serving with 1 Tablespoon of the cherry juice and top with one cherry and enjoy.
**** if it comes out a little too creamy, don’t worry just put the ice cream in the glass serving bowls, cover with plastic wrap and put them into the freezer for about 20-30 minutes, you will find the edge and bottom of the bowls a little hard frozen, just scrape the edge and bottom and stir in together, I use a fork for this, then repeat by freezing another 20 minutes, scrape the edge and bottom to blend/stir in together and it should be ready to enjoy after that.*****