This is my new favorite way to get my daily serving of fruit. I prefer to make this with berries that were fresh when I froze them, but the bananas should be at the ‘only good for making banana bread’ stage of ripeness. That’s the key to the creamy texture without any dairy or sugar added. The super cool thing about this recipe is that it’s really forgiving. It’s a ratios recipe, so no specific measures or conversions will be needed.
1 part Frozen Banana, cut into chunks
1 part Frozen Fruit of choice (or frozen homemade apple pie filling, as pictured below)
When fruit chunks are well and truly frozen, put it into a food processor. Blend on high until smooth. Put mixture into a container and back in the freezer until refrozen.
Eat this the same way you would normally enjoy ice cream.
Works great in a cone, or as the base for a Sundae, or even in your favorite milkshake or smoothie recipe.
Scoop balls of the mixture onto a cookie sheet and freeze overnight.
You can stop here (see above picture), or dip them in chocolate and place back on the cookie sheet in the freezer for another hour.
Viola! You’ve just made mostly-healthy frozen bonbons!
2 parts Frozen Banana, cut into chunks
3 parts Frozen Boozey Fruit
When fruit is well and truly frozen, put it into a food processor. Blend on high until smooth. Put mixture into a container and back in the freezer until refrozen.
To serve: Scoop into a Martini or Highball glass. Garnish with fresh berries on a cocktail pick, if desired.