And it isn’t even ice cream! That’s right, folks. Non-dairy, no added sugar, and easy-shmeasy. I got the recipe from a Dr. Fuhrman book, Disease Proof Your Child. His recipe calls for frozen strawberries too, which I bet would be great, but we had no strawberries around, so I just used the bananas. It’s so surprisingly rich and creamy, you’d just never guess at its simplicity.
Okay, now that you’re drooling, I’d better hurry up and give you the recipe! Try it once, and you’ll be eating it all summer, as I plan to!
2 frozen bananas (I peeled them, wrapped them in plastic wrap, and froze them for a couple hours.)
1/4 cup soy milk
1/4 tsp. vanilla
1/2 tsp. walnuts (I threw in about 3 or 4)
Throw it all in a blender. If your blender is a weak excuse for a kitchen appliance as mine is, break up the bananas a bit first. It’s easy because they don’t freeze that hard. Run the blender until everything is blended and serve.
I think this would also be fantastic with a little carob or cocoa powder thrown in too. If you try it with some frozen strawberries thrown in, let me know how it is!