Last Summer my best friend and collaborator, Danica, and I were (f)unemployed together for three-months. While we may have been feeling a bit pinched in the wallet, we were definitely eating well...Meal after grilled meal, endless home-made pizzas, and some seriously successful homemade ice cream experiments. (Moroccan mint tea was my favorite.) After we'd been stuffing ourselves silly for months, The Kitchn posted a recipe for one-ingredient ice cream. The secret ingredient, as with most things, was banana. Since its been blazing hot in New York for most of the last month, I've been revisiting that oh, so simple recipe. Since the base is fruit, this makes a great afternoon snack with little to no possibility of a sugar crash. Also, making this "ice cream" is way less expensive than buying my favorite vegan ice cream at Whole Foods.
So, just for fun, here's my current favorite "recipe" for Peach/Banana Ice "Cream"
2 large, ripe bananas sliced and frozen
1 large peach, peeled, sliced and frozen
1 teaspoon maple syrup
1/2 teaspoon pure vanilla extract
To make magic happen: Place all ingredients in a food processor and blend, blend, blend until that magical moment when the bananas turn the whole shebang into creamy, delicious, ice cream.
I'd also recommend that you try this with no peaches, 1/4 cup creamy peanut butter, and a swirl of vegan chocolate sauce...Maybe you should also play some Elvis Presley records while you're at it.