Tropical Banana Ice Cream

Tell me that you’ve tried frozen banana “ice cream” before? It’s been all the rage on Pinterest for a few years now, and I have to say…it really does live up to the hype. You basically take frozen bananas and purée them in a food processor (or high-powered blender) until they transform from banana chunks into a smooth, silky, frozen treat boasting the consistency of soft serve ice cream.

In summary? It tastes like dessert but it’s nothing more than frozen fruit. Even my kiddo who doesn’t care for bananas loves this stuff. If that’s not some serious kitchen magic, I’m not sure what is.

Apparently, the reason that frozen banana ice cream works is because bananas have a higher fat content than other fruit. This allows it to whip to that luxurious, creamy consistency synonymous with ice cream. But what’s really fun about banana ice cream is that by adding other ingredients, you can make this healthy frozen treat in a variety of flavors.

Ingredients

• 3 large bananas, cut into 1-inch slices and frozen
• 1/2 cup frozen pineapple chunks
• 1/2 cup frozen mango chunks
• 1 tablespoon coconut milk
• 1/2 teaspoon pure vanilla extract
• Toasted shredded coconut, for garnish
• Chopped salted cashews or macadamia nuts, for garnish

Instructions

1. Place frozen banana slices, frozen pineapple chunks, frozen mango chunks, coconut milk, and vanilla in the bowl of a large food processor. Process for several minutes, pulsing and/or scraping down the sides of the bowl as necessary to keep things moving. At first the fruit will look chunky, but it will eventually begin to smooth out. Process until the "ice cream" looks silky and creamy, which will probably take between 3 to 5 minutes. Scoop into bowls, top with toasted coconut and chopped nuts, and serve immediately.
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for full instruction please see ; www.fivehearthome.com

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