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Tuesday, May 2, 2017

Frozen banana ice cream


Ingredients

1 large ripe/overripe banana (or 2 small bananas)

Instructions


Peel and cut banana in small coins
Put banana coins in a freezer safe glass container or in a freezer back
Store it in the freezer for at least 2 hours, better overnight
Once the banana coins are frozen, puree them in a food processor or a powerful blender: In the first blending round the frozen banana pieces look a bit chunky and crumbled. Then with each new blending session they change their texture. First it gets pasty like mush. Keep blending! Then slowly the mush gets smoother and suddenly it changes to a creamy consistency.
But pay attention, if you have a powerful food processor like I have you could easily "over blend" it. So best is to process in short sessions and check in between.
To aerate the ice cream blend for a few more seconds more.
Notes
You can make of course a larger batch with 2 or 3 bananas. But please make sure your food processor is big enough.

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