This version of the sugar-free frozen banana ice cream that I’ve been toying with all summer (see Experiments 1, 2 and 3) is the best yet. Seriously, it will change your life. Or at least the mid-afternoon snack portion of your life.
I found the recipe while browsing Pinterest, a “virtual pinboard” that lets you post photos of awesome stuff you find on the web. Better yet, Pinterest lets you see things that other folks have found, leading you into a scavenger hunt of awesomeness that is reminiscent of the Internet circa 1996.
Anyway, I traced the original recipe back to here, although it seems to have originated from a Tumbler blog that’s no longer in existence. Sorry, rouxeats.
Cut up a ripe banana, freeze the slices, dump them in a food processor with 2 tbsp. cocoa powder and you have a delicious, if weird, rendition of chocolate-banana ice cream. Those beige pieces you see in the photograph above are bits of peanuts; because I famously cannot leave well enough alone, I threw in probably 3 tbsp. of peanuts. DO THIS.
It was so delicious that the husband ate the two bites I offered him and noted that, perhaps, his earlier derision of the mixture as “frozen banana mush” was a bit shortsighted. He wants back in on the banana ice cream experiment.
Next up: Nutella banana ice cream.
Entirely Adequate 
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