Banana "Ice Cream"

About a year ago, I went on a banana craze.  My mind was on all bananas all the time, specifically in the form of banana desserts.  It all began with the banana cream pie blizzard (one word: YUM) and developed from there.  I made banana everything: bread, cookies, muffins, cupcakes.  I am not still in  the same banana craze, but banana desserts will always be a favorite of mine.

This is not a pretty dessert, but in what it lacks in appearance, it makes up for in taste, healthiness, and easy preparation.  For this dessert you only need two things: a ripe banana and a food processor.  With just these two items you have (almost) instant banana ice cream!  The steps are simple: you freeze the banana slices then run them through the food processor until they reach your desired consistency.  Amazingly, it develops into the texture of ice cream.  A modern day miracle if you will.

BANANA “ICE CREAM” 
INGREDIENTS

Banana, ripened
Food processor

DIRECTIONS

Slice banana.  Arrange in a single layer on a plate/in a Ziploc bag and freeze for at least 2 hours.

Put frozen banana slices in the food processor.  Run for about 5 minutes, scraping down the sides as needed, until you reach our desired consistency.

Add in vanilla extract, peanut butter, caramel sauce, chocolate chips, marshmallow cream, or any other desired mix ins.  Pulse until combined.  Eat immediately or freeze in closed container.  If refreezing, let sit at room temperature for 1-2 minutes to soften before eating.

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