Banana “Ice Cream”, aka, Bananascream

Why on earth did it take me so long to make this? I had seen the recipe online last year some time and had filed it away until a friend mentioned it last week. I’m lactose-intolerant and have found many ice cream substitutes (coconut milk, almond milk ice creams are my preference) at the grocery store, but have never tried making anything comparable at home, until just now. I will say, that if you want just one serving (one medium banana is about 105 calories), use one banana and a mini food processor, like I did just now. I’m still swooning. The flavor reminds me of my favorite Ben & Jerry’s flavor, Chunky Monkey. You can adapt this recipe to your whims…the possibilities are endless…fresh or frozen berries, chopped nuts, maple syrup, cocoa powder, chocolate chips, peanut butter, etc. Next up: I’m going to buy some popsicle molds and make popsicles for the warmer months…

Of note: I think it helps if the bananas have a few brown spots on the skins. It’s also helpful if you cut the bananas into chunks prior to freezing because I found it difficult to cut frozen solid bananas (oops). Freeze the peeled bananas overnight and until completely solid. For more than one serving, use more bananas, I know, a no-brainer.

For one serving

  • 1 frozen banana, cut into chunks
  • 2 TB bittersweet chocolate chips

Add frozen chunks of bananas to food processor and pulse until creamy. Do not over-process, or else you’ll have soup. Throw in whatever additions you please and pulse a couple more times. Next time I think I’ll add some pecans or Nutella or cold peanut butter…or, or..

Don’t worry if you did over-process! Just pop the mixture in the freezer after you add your extras and you should be good to go in under an hour.

Baked Kale Chips

baked kale chips

baked kale chips—pretty good for my first try.

I’m not sure exactly how healthy these are…but hey, you gotta live a little, right? All things in moderation!

I used pre-packaged (washed) organic/local mixed kale. (Yes, I realize that I sound like a Brooklyn stereotype). I didn’t even bother to de-vein it or tear it up either.

  • 1 packaged kale, or 1 bunch of de-veined kale, torn into pieces
  • 1 1/2-2 TB extra virgin olive oil
  • Sprinkling of sea salt
  • 1 tsp of crushed red pepper

Put kale in appropriate sized bowl, add extra virgin olive oil, sea salt and crushed red pepper. (If you want spicier chips, use a mixture of chili powder and maybe some cumin). Massage oil and spices into kale until it’s well-coated. Evenly spread kale on baking sheet lined with parchment paper (hello? easier clean up) and bake at 275 degrees for about 20-25 min. About halfway through, turn kale over using tongs. It should be pretty crispy after 20 minutes, but keep an eye on it. What did I have for dinner? Um, possibly baked kale chips and beer. I’m not ashamed…it’s college football Saturday!