Banana Ice Cream W/ Berries

A perfect cool treat for a hot summer night! Well, being quite honest, it is a perfect sweet treat for ANY night.

We start with Steph breaking up bananas into 1 inch or so slices and putting them in a freezer safe plastic container. We usually let them freeze a full day to ensure they are frozen through.

Dani performs the actual processing, as she perfected the method after a trial and error period that resulted in a few broken plastic food processor pieces. We use an Omega® juice & nutritional system for the bananas. There are different attachments as part of the system, so be sure to read all the product instructions to determine the proper configuration for making ice cream.

First, let the bananas defrost on the counter for 20-30 minutes. The length of this will be different for each batch, so check frequently to see when the bananas have a slight softness to them. You will know if they need to defrost more if they don’t easily push down into the processor. At the same time, pour your desired amount of frozen berries and cherries onto a plate to defrost also. Once the bananas are at their perfect defrost status, put the slices into the processor slot and use the plunger to push them all the way through the slot and into the machine. Continue this process until all the bananas are processed. Make sure you have a bowl on the exit end of the processor to catch your banana ice cream!

Scoop the berries and cherries on top of the processed bananas and there you have it – the perfect, no added sugar, all fruit dessert!