|Banana soft-serve ice cream. Lucy Mercer/A Cook and Her Books|
It’s a tasty and frugal dessert that can be whipped up in just a few hours. Purchase over-ripe bananas from a local Atlanta supermarket, peel and slice them, freeze for a couple of hours and blitz in the food processor for a minute or two, until it’s fluffy and smooth. The soft serve dessert may be eaten right away or frozen for a scoopable texture.
|Sliced bananas, ready for the freezer. Lucy Mercer/A Cook and Her Books|
In its purest state, this is an easy dessert to please guests with dietary challenges, but it’s also a blank canvas for culinary upgrades. A bit of honey (not vegan, though) or agave nectar and lemon can perk up the flavors, and mix-ins such as chocolate chips dress up the dessert.
|Super-ripe bananas. Lucy Mercer/A Cook and Her Books|
Banana Soft Serve “Ice Cream”
Serves 4 to 6
6 medium ripe bananas
Optional: Juice of ½ lemon, 2 tablespoons honey or agave nectar
Mix-ins such as chocolate chips, chopped peanuts or almonds, fresh berries.
1. Peel bananas and slice into 1-inch chunks. Place in a zipper lock bag and freeze for at least two hours.
2. Remove bag from freezer and place banana chunks into bowl of food processor. Add lemon and honey or agave nectar, if using.
3. Process for one minute, then check consistency of frozen banana puree. If mixture still has chunks, continue processing in 10 second intervals until it reaches the desired texture.
4. Serve immediately, with mix-ins. The banana soft serve may be stored in airtight container in the freezer.
If you have extra uber-ripe bananas, make my favorite banana bread or create an elegant and easy ice cream topping.
|Best banana bread - ever! Lucy Mercer/A Cook and Her Books|