Recipe submitted by: Amy Pickett
Recipe courtesy of: http://foodforthefinicky.blogspot.com/2012/07/banana-ice-cream-fake-out.html
What's in it
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
How to cook it
- Start by pulsing banana in a food processor to break up the chunks.
- 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.
- 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.
- 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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