3-Ingredient Banana Ice Cream
This morning, my four-year-old Theo – wearing the T-Rex shirt (actually a pyjama top) that he’s refused to take off for three days – snuck a taste of my coffee. And I made the mistake of laughing at his hilarious disgusted expression just at the moment he began licking the sofa cushions to get the taste out of his mouth.
(You know, the sofa cushions you sit on after you’ve sat on city public benches? Also, the ones that the dog sleeps on when he thinks we aren’t looking. They’re at least as dirty as the floor.)
(Wait. No. Definitely dirtier. Who washes sofa cushions?!)
His little brother joined in on my laughing (before it turned to a drawn out “noooooooo”) and enthusiastically jumped on the licking bandwagon.
And then, propelled by their self-perceived mutual hilarity, they went on to thoroughly lick all the sat-upon furniture in the house.
Just try to stop a one-and-a-half-year-old from licking stuff.
It’s like trying to grab a greased piglet.
On that note, I’m excited to have partnered with Horizon to celebrate wholesome food and growing kids, and to bring you yummy, simple-but-fun, family-friendly, real-food recipes.
As a mom of adorably quirky children and obsessive label reader, I relate on the heart’s level to Horizon’s perfect catchphrase, “we’re all for weird, just not in food” ( and also the hilarious video in that link).
The recipe I’m bringing you today is an easy ice cream made with in the blender with frozen bananas, Horizon Organic Milk, and a splash of pure vanilla extract.
The texture of the ice cream is like soft serve. You can freeze it to firm it up to a more scoopable consistency, if you like, or serve right away.
I gave the blender a quick rinse and then used it again to make a quick strawberry sauce with plump, local berries and just enough water to get the blender blades moving. The berries this time of year are sweet enough that no sugar is needed.
I topped it off with a dollop of whipped cream, but it’s great with just the strawberry sauce (or nothing but a spoon).
The kids helped me make it, and then gobbled it up until it was gone. (Well, my husband did his part with a double scoop.)
And thank you, dear friends and readers, for supporting the thoughtfully-chosen sponsors who keep the Foodess kitchen running!
For Banana "Nice" Cream
- 1 to 1 1/4 cups Horizon Organic Milk
- 3 large chopped bananas frozen
- 1/4 tsp pure vanilla extract
For Strawberry Sauce
- 1 tbsp water
- 1 cup hulled strawberries
- Combine 1 cup milk, bananas, and vanilla extract in a blender or food processor. Blend until very smooth and creamy, about 60 seconds on a blender's full speed. If the blades are catching, add more milk, just a splash at a time, to get the ingredients moving. Serve immediately, or transfer to a shallow dish and freeze for 30 minutes to firm it up and make it more scoopable (in a deep container it will take longer).
- Transfer to an airtight container to freeze any leftovers, then let stand at room temperature for 15 minutes or so to soften before breaking up ice crystals with a fork, stirring well, and then scooping.
- To make strawberry sauce, give the blender a good rinse, then add the water and strawberries to the container. Blend on high speed until very smooth. Add more water if needed to keep the ingredients moving. Refrigerate any leftovers in an airtight container.