Banana “Ice Cream” Fakeout

Recipe submitted by: Amy Pickett
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Quick and simple “ice cream” using only bananas and milk.

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Makes about 3 1/2 cups of dip


Banana “Ice Cream” Fakeout
Slightly adapted version of Rachael Ray's

3 bananas, frozen and cut into small chunks
1/4 to1/2 cup milk (I used 1% milk)
1 tbsp. agave nectar (optional, for added sweetness)
1 tsp. vanilla extract


  1. Start by pulsing banana in a food processor to break up the chunks.
  2. Puree bananas, adding milk, a little bit at a time, until mixture begins to smooth out. Add vanilla and agave nectar. Continue pureeing, adding more milk if needed, until mixture becomes thick, smooth, and creamy.
  3. Rachael says it should take about 2 minutes to whip. It took me about 5 minutes. I had to use a spoon to break up and redistribute the semi frozen mixture a couple of times when it seized up in the food processor.
  4. The original recipe says to serve immediately, but if the consistency is too soft, I recommend freezing the ice cream for at least one hour to firm it up.

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