Ice Cream that’s “Hot”!

Even though it’s rather pleasant in Southern California I will sacrifice myself for all of you who are sweltering in the heat and taste test these 2 recipes for you. 

#1 Go Gormand! (gluttony)

Banana Freeze from Spark People

Soft-Serve Banana Ice Cream

4 frozen bananas

The riper the bananas are that you use, the sweeter and creamier it will be.

Place frozen bananas in the bowl of a food processor or blender. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. The bananas will start to resemble soft serve in a few minutes.

Transfer to a bowl and place in freezer for about 15 minutes, if you’d like, or serve immediately.

Number of Servings: 4 (unless you are a monkey)

  • Try putting a tbsp of cocoa powder in with it and then it’s CHOCOLATE banana ice cream!
  • Top with tablespoon of pure maple syrup mixed with 2 t dark cocoa powder
  • Incredible!   Wow, amazing that this tastes SO MUCH like ice cream. I added a bit of skim milk and vanilla extract. YUMMY!
  • I froze bananas overnight and had a “soft serve banana ice cream” for breakfast…I just stuck some granola on top…
  • Incredible!     I love frozen mashed bananas! This tastes great topped with cinnamon as well.

More suggestions:

#2 Go Gourmet! (A connoisseur of good food; a person with a discerning palate)

Bing Cherry Ice Cream + Toasted Almond Bark

The Chubby Vegetarian

Cherry Ice Cream

3 cups whole milk
1/3 cup cream
1 teaspoon ground vanilla bean
pinch of Maldon sea salt

2 cups Bing cherries
juice of one lemon
2 tbsp. can sugar
2 tsp. vanilla extract

Whisk together the first 4 ingredients and put the bowl in the fridge to chill. Pit the cherries (a recent should-have-been-obvious discovery: a cherry pitter is so much easier than using a knife) and using a muddler, mash them with the sugar, lemon, and vanilla. Set aside. Pour the milk mixture into an ice cream machine that’s already running and then pour in the cherry mixture. After it’s semi-frozen, put the ice cream in the freeze for at least an hour to set.

Toasted Almond Chocolate Bark

1 cup sliced almonds
2 ounces 70% bittersweet chocolate
pinch of Maldon sea salt

Toast sliced almonds in a skillet on medium heat or in a 350-degree oven. Once they’re fragrant, after about 3-5 minutes, spread them into a pie plate and add sea salt and the chopped chocolate. Stir until melted and coated, then stick the plate in the fridge. Use this to top the ice cream.