Okay, so this is not really ice cream.
But it is rich and frozen and creamy. So, kind of….
I like that trick where you take frozen bananas, run them through a food processor, and call it ice cream. But I hate to dig out the food processor and clean it every time. Especially since I’m really the only one that actually likes this “ice cream.”
I also like the no-machine-required homemade ice creams that you can make. But sweetened condensed milk is sooooo sugary.
So, I decided to experiment and marry the two ideas. I wanted something that I could freeze and scoop out servings as I pleased. I was also looking for something with a little less added sugar.
The result: something that’s not truly ice cream, but it’s rich, filling, and hits my sweet tooth in the right way.
Like I said, it’s rich. It has both cream and cream cheese. But I’m not afraid of dietary fat. It’s satisfying.
However, it only has 1/4 cup of honey in it, so the added sugar is definitely low!
And I should say that you probably have to like bananas to like this. 🙂
So here’s what I threw together….
- 2 ripe bananas
- 1/4 cup honey
- 4 oz. cream cheese
- 1 c. heavy cream
- 1/4 tsp. kosher salt
What I did:
- Put bananas, honey, cream cheese, and salt in a food processor. Blend until smooth.
- Add cream and blend for a couple minutes. Let it get nice and creamy.
- Pour into a bread loaf pan. Cover and freeze for at least 2-3 hours.
That’s it. Super quick and easy.
As I was whipping this up, I saw that I had Teddy Grahams on the counter along with some cashews and pecans, so I sprinkled those on top before freezing. Which I must say added awesome texture.
So….Teddy Grahams are optional. But if you have them….just saying. 😉
And that’s it! Done in about 5 minutes.
More for me….
Have a great day!