“Angel. My bananas are turning brown. I don’t want to waste them, but I’m not about to make banana bread. What should I do?”
Short Answer: Make ice cream!
Long Answer: Unpeel the bananas, chop into slices, place in a ziploc bag, and put in the freezer. After 2+ hours, you can make banana ice cream. It’s a perfect indulgence. You don’t feel robbed. (Ben & Jerry’s is $6/pint.) You don’t feel guilty. (You’re eating Ben & Jerry’s!) This ice cream is healthy and easy to make.
Since I’m always traveling, I don’t have regular access to a kitchen or fancy ingredients so my DIY ice cream is basic. My last one had 2 ingredients: bananas and a scoop of peanut butter I borrowed from a lady. If you have the luxury of shredded coconut or cacao, I encourage you to go wild. Maybe try cinnamon, nuts, coconut milk, or vodka.
Angel’s Basic Ice Cream
Time: Not long.
Ingredients: 2 bananas (over ripe, about to turn brown), sliced and frozen
Directions: Add bananas to a food processor or blender. Whatever you got. Occasionally scrape down the sides and blend until smooth. If you like soft-serve style, you can eat it immediately. If you prefer it firm (I want it to feel like B&J’s.), freeze it for at least 1 hour. Make sure it’s in an airtight container.
Take it to the next level with these recipes and photos from That Clean Life. Enjoy.
If you need to see it in action, watch this.
So, when are you inviting me over for dessert?
Angel Stone lives and breathes fitness and health. She’s done it all. Nike Trainer. Competitive Triathlete. Master Trainer. Lululemon ambassador. International Fitness Instructor. When she’s not training, she’s traveling the world, dancing in the hallways, and dreaming of cake. #askangel