Can you believe it’s already September? This summer just really flew by. I’m sure those of you with children or who are going back to school yourselves really feel a big change at the beginning of each school year. For me, it simply means that the days will soon be cooling off and we will have perfect weather until next May. Yay! There are definitely perks to being a Floridian.
Since the beginning of a new school year means that most of you will be extra busy now a days, I though I would share a really easy dessert recipe that I’ve been enjoying a lot lately. I’ve always been a huge ice cream lover and it’s my dessert of choice most of the time. However, I can only have a tiny bit at a time, since I’m slightly lactose intolerant. Anyway, when I saw this recipe all over the internet, it seemed too good to be true. When I tried it one evening, both Sergi and I were amazed at how creamy, luscious and velvety is it. Give it a try. It’s especially nice when you have some spotty brown bananas on hand that you don’t know what to do with.
Slice bananas into pieces. Freeze until solid.
- Slice bananas into pieces. Freeze until solid.
- Place the frozen banana slices into a food processor. Let the food processor go until the bananas start to break apart and then finally come together into a creamy mixture.
- You can serve it right away and it will have the texture of soft serve ice cream, or you can place it in the freezer to harden to the consistency that you like.