Once its blended, its like soft serve ice cream, creamy, delicious, & ready for all the best toppings.
So heres the thing, I have a ton of houseplants in my room. Houseplants need sunlight and humidity so they grow like crazy in the summer but that means I have to sleep in a humid room. No a/c for the plants means no a/c for me. It's okay because I love my plants but it becomes a real drag when there's a heat wave here in NYC. My plants love it but me not so much because during the summer mornings I wake up groggy, extra sweaty, & hungry for something icy cold. One of those things is banana ice cream. It's ice cream for breakfast in less time to actually scoop out regular ice cream. What's not to love? It's a breeze to make and in less than 5 minutes I'm sitting on my kitchen counter enjoying the best banana ice cream there is.
Fair warning: Before you make this, I just want to let you know you need a good blender. I don't have a good blender but I have a great food processor that does the trick!
- 2 bananas broken into pieces, frozen
- almond butter
- chocolate chips
- freeze dried blueberries
1.) In a blender or a food processor blend the banana pieces until they are creamy. This is about 2 - 3 minutes.
2.) Scoop out into a bowl and top with all the toppings.
Products That Helped Me Create This Recipe
Whats included: One 11 oz bag of feuilletine flakes.
Mini Review: I found out about them because of Christina Tosi! They are burnt crepe pieces which means that they smell of pure brown butter. It add amazing flavor & texture. Not an everyday thing to eat but little something extra when you want it. If you're in NYC get it from kalustyan's but if not I found this one on amazon!