Here in Texas, we survived two big snow/ice storms (for Texas, anyway) just a few weeks ago. This week, the weather is lovely, reaching the mid to upper 70s. After spending much needed time in my garden today, I was craving something cold and sweet. The problem is that I have eliminated all forms of sugar from my diet for a 30 day detox….What’s a girl to do? Pull out the blender and make ice cream!
Although I typically don’t consume large amounts of fruit all at once to help stabilize my blood sugar, this healthy mock ice cream treat helped me to stay on my plan on not cheat with a less healthy dessert. I am going to stock my freezer with a bag full of peeled bananas so that I can make ice cream again when the need arises. Enjoy!
As you already have guessed, this isn’t really ice cream. It’s a lovely concoction of frozen fruits and natural extracts blended together in a food processor or high speed blender. Feel free to substitute frozen fruit other than cherry to create your own favorite flavor.
Ingredients:
2 frozen bananas, cut in chunks
1 c frozen cherries
2-3 T milk of choice (I used coconut milk)
1 T vanilla (omit for Whole 30 diet)
Add all the ingredients to your blender or food processor. Blend slowly, stopping to scrape down the sides of blender when needed. I left a few chunks in mine to capture bits of cherry in each bite. For soft serve, scoop the mixture into parfait bowls and eat immediately.
*For a firmer, more traditional style ice cream, scoop mixture into a freezer safe bowl and freeze for a minimum of 3-4 hours. When ready to eat, use an ice cream scoop to serve.
