Hi all! I’m so happy to be back to the blog!
I’d like to say that I’m well-rested—honestly, it’s been a good week for catching up on everything from sleep to editing. But this morning I awoke at 3 am to prepare for, and then drive 80 miles to, a cooking demonstration on a local morning TV show. I’d planned a nap while my babysitter sat with (chased) Nick; but she phoned to let me know she wouldn’t be in today. I stifled a scream and said “ok.”
So here I yawn.
But no worries. Somehow it wouldn’t have felt right to return to blogging in anything other than my typical heavy-eyed humor.
Well, once again I’ve strayed from a tight entry of crisp certainty to a lyrical flood-tide of effusions. Best to get on with the food! I can think of few better ways to return than with chocolate, namely an utterly amazing chocolate ice cream that is (drumroll)…
(3) Made with only 2 ingredients!
If you think it is too good to be true, think again. All that you need to make this heavenly, soft serve-like treat is some very ripe bananas, unsweetened cocoa powder, and a blender.
Peel and slice the bananas and place them on a large baking sheet lined with parchment paper. Next, freeze the bananas until they are very firm. It will only take an hour or two, depending on how thin your slices are.
The just add the frozen bananas and cocoa powder to your blender and blend until thick and smooth.
There is no need to add any additional sugar if your bananas are very ripe, but you can always adjust the sweetness to your taste, or add additional flavorings, such as vanilla, espresso powder or a pinch of fine sea salt.
And, if you prefer your ice cream more firmly set, simply pack it into a container and freeze to your desired level of firmness!
You can wait for a special occasion to make the ice cream, but why? I am guessing you have some brown-speckled bananas on your counter right now. Peel them, slice them, and get them in the freezer asap so you can make this treat!
- 3 large, very ripe bananas, peeled and sliced crosswise
- 3 tablespoons unsweetened cocoa powder, more or less to taste)
- Spread the banana slices in a single layer on a parchment-line baking sheet. Freeze until firm.
- Place the frozen bananas and cocoa powder in a blender or food processor. Blend on high speed, stopping to scrape bowl as needed, for 1 to 2 minutes until mixture resembles soft serve ice cream.
- Serve immediately, or freeze in an airtight container for up to 1 week.