Raw Banana Ice Cream
The first time you make this you should eat it plain in order to appreciate
it in all it's singular ingredient glory. The times after that (and trust
me, there will be many) you can dress it up with sauces and toppings.
This recipe makes one serving of ice cream - if you're making a larger
batch of this ice cream for multiple people, just add one banana for each
1 ripe banana
Slice banana into chunks, and place in a container. I actually do this
every time I have ripe bananas lying around, so I always have a supply of
frozen bananas ready in the freezer! The banana will take about 6-8 hours
to freeze, so it's a good idea to do this step the night before.
Place banana chunks in food processor, and blend for about 5 minutes or
until light and creamy in texture.
Eat ASAP, or place in the freezer for later. Keep in mind that it's
preservative free, so it will tend to melt faster than regular ice creams
and should be enjoyed immediately!
Below is a basic rule of thumb for ratios of fillings, flavorings and
sauce, which can be added in during the end of the recipe:
1 ripe banana
1 tbsp flavoring
Vanilla bean, chopped mint.
1/4 cup filling
Strawberries, cherries, almonds, hazelnuts, walnuts, pecans, sliced
2 tbsp sauce
Strawberry sauce, almond butter and other nut butters.
From: Maggie at Rawified
Maggie at Rawified