Wednesday, October 13, 2010

Banana "Ice Cream"

I recently realized, while enjoying one of my favorite desserts, that it's actually possible that not everyone already knows about the banana soft serve trick that's been popularized on many a food blog. Dairy-free, low-fat, vegan, raw, gluten-free, no added sugars -- this dessert works for almost any dietary needs, as it contains in its purest form only one ingredient: a banana.

God bless Gena for discovering that if you whiz a frozen banana around in a food processor (not a blender, a food processor) for a few minutes it will first become flaky frozen pieces and then gradually transform into something truly creamy and decadent.

While the original banana version is delicious, ever since I saw peanut flour hit the aisles at Trader Joe's, I had it in the back of my mind that adding this low-fat, high-protein stuff to banana soft serve would be the perfect combination.

I was right.

After my chunks of frozen banana have blended for about twenty seconds, I add a splash of non-dairy milk (I've been using So Delicious Unsweetened Coconut Milk Beverage), and then a few tablespoons of peanut flour. (Serving size: 1/4 c. 110 calories, 16 grams of protein. For those who care about these things.) Blend until creamy. (You may need to scrape down the sides of your food processor a time or two during blending.)

Go. Make. This. Now.


1 comment:

  1. First of all, it's YUM. I'm a total peanut butter (and almond butter too) addict, but obviously nut butters can be high in calories and fat, and while it's good fat, you know... too much of a good thing and all that. So peanut flour can be re-hydrated with water to be almost like peanut butter -- delicious on celery, etc. It can be used in baked goods and it's gluten free and SCD-friendly. Put in smoothies and soups (see a recent post of mine) it imparts peanutty deliciousness. And it's really high in protein.

    Mostly it's just yum, though, no matter how you use it! Go buy some!