|Banana "Ice Cream"...minus all the sugar and cream|
With the warm weather flirting with more regular attendance (and perhaps intending to stay for the actual summer season), I find myself needing some cool treats. And since I like "treats" to be more than an occasional treat, I like to find healthy ways of indulging in a little something.
So in a craving fit, I took one look at the very ripe bananas sitting on my counter and thought that something could be done. The resulting confection is sort of like a frozen smoothie and plenty worth sharing here. So this summer, spare the expense and additives that are usually found in frozen desserts and try this out instead!
Banana Ginger "Ice Cream"
5 very ripe bananas
1/4 - 1/2 tsp cinnamon
1 355ml can of light coconut milk
2 tbsp diced candied ginger
Mix the bananas, cinnamon and coconut milk in a blender until smooth. Pour mixture into your ice cream maker and then add the ginger. Mix according to manufacturer's instructions. When finished, freeze for at least 1-2 hours before serving so it can firm up. If making ahead, let the ice cream sit at room temperature for a few minutes before serving as it freezes very hard.
If you don't have an ice cream maker, you could try this granita style: simply pour into a 6 cup square cake pan, cover with saran wrap and freeze, either stirring every 20 minutes or making a true granita by allowing to freeze solid and then scraping with a fork to create the granita to serve.