I´m a bit of a sceptic at heart… you know the drill, atheist, doesn´t always see the good in all people, doesn´t buy easily into things that seem too good to be true.
So miracles are definitely not something I´m prone to believe in, but I can´t really think of a better way to label this discovery: a creamy, fat and sugar free ice cream that´s 100% natural and has just a few calories.
I know, I know, it sounds like one of those late night ads on the shopping network, but it´s not! Just bear with me for a while and keep reading.
I happened to be watching a cooking show today that´s called “Good Food” because it´s about healthy food that actually tastes very good (notice the use of “healthy”, meaning not always low on calories, but good for you). The show was about to end but the woman on tv was saying something about ice cream so my attention was on immediately.
She was showing how the ice cream she had prepared had turned out and saying that it had no cream or fat in it. I was like “no way”, but I kept watching anyway. There is a recap section when the show is over, and she was actually right!
She had simply taken some bananas, sliced them roughly, frozen the slices for at least 5 hours and processed them, then on to the freezer for at least 15 minutes and that´s it, a creamy banana ice cream.
Of course, as soon as I turned off the tv, I grabbed the 2 bananas we had here and started the process. This happened at 5 pm, by 10.30pm, I was eating one of the best banana ice creams I´ve ever tasted, I´m still in awe.
I´m gonna write down the “recipe” below just to make it more user-friendly, but there´s really nothing to it, except for the pure genius of whoever discovered this.
Now this time I´m begging you, grab some bananas and make this right now, you´ll be forever grateful.
Miracle banana ice cream (original idea by Juliana López May)
4 big bananas
1. Peel and slice the bananas roughly (my slices were about 2 cm thick).
2. Place them in a freezer-safe container one next to the other, but without touching each other so they don´t stick together when frozen. (I put a plastic sheet below so they wouldn´t stick to the tupper).
3. Freeze them for 5 hours.
4. Put the frozen slices in your food processor and process until you get a very smooth cream.
5. Put the mixture in a bowl and freeze again for 15 minutes or more.
(It doesn´t keep more than a few days in the freezer since it obviously doesn´t have any preservatives)
I served my ice cream with a simple dulce de leche sauce (dulce de leche heated in the microwave with a touch of milk), a bit of toasted coconut and half a nut. It really couldn´t be better. I´ll be making this again and again.