Do you follow any of those uber-healthy food porn accounts on Instagram? You know the ones – they’re constantly posting perfectly styled scenes of fresh fruit, smoothie bowls, heaping spoonfuls of shredded coconut, probably some goji berries and raw cacao powder, coconut water and their “dinners” of carrot sticks and hummus?
I’ll be honest, I follow lots of them. First of all, the photography is usually amazing, so that’s inspiring on one level. On another, I love to expose my eyes to lots of photos of fresh, healthy food. My natural tendency is towards junk food, so it’s a constant battle to re-set myself on a path towards freshness and unpackaged, real foods. Following healthy people helps.
It also means I’ve been learning a lot (and I do mean a lot) about what the heck a smoothie bowl is and what on earth the hashtag #nanaicecream means. Every time I see it, I want to burst out in a song that involves a lot of “na na na na!”-ing. Turns out, it’s short for banana ice cream, which is an absolutely astounding phenomenon that I’m sure you already know about, but just in case, I’m sharing with you today.
Banana ice cream is what you get when you blend up frozen bananas.
By some miracle, when you blend frozen bananas at high speed, they magically turn into soft serve ice cream before your eyes. The texture is unmistakeable, and the banana flavour not as pronounced as you might think, especially if you mix in some fun additions.
Yesterday I tried it for the first time, and made a different variation this morning. The flavour possibilities are excitedly bouncing around in my head, and I have a feeling I’m going to be making this most mornings (or afternoons, or evenings) for weeks to come. Like I said, I have a junky-sweet-tooth, and I feel like lately I’ve been constantly craving ice cream. Banana ice cream tastes decadent and delicious but it’s actually healthy. What?! Miracle food!
Funky Monkey Banana Ice Cream
- 1 banana, sliced and frozen
- 1 heaping tbsp cocoa powder
- 1 tbsp peanut butter
- 1-2 tbsp soy milk
- drizzle of honey (optional, depends on the ripeness of your bananas pre-freezing)
Put all the ingredients into your blender and mix until no lumps remain. If you don’t have a high-powered blender, use soy milk as necessary to make it easier to blend up the ingredients until they’re smooth. You can freeze the ice cream longer to make the texture more solid and ice-cream-like if you want to, otherwise just eat it up before it melts!
Honestly I can think if so many yummy variations – what about a caramel and pecan one? Or mixed berries? Maybe avocado and dark chocolate? It’s like a fancy smoothie, and it couldn’t be easier. It feels indulgent but it’s totally not. How grand.
Happy Tuesday, loves!