A problem every banana lover encounters is what to do with an excess of old, brown bananas. I find that brown bananas are a little bit too sweet to eat on their own so I usually try to make banana bread or banana bread muffins with them. I recently discovered another possibility, which is to freeze them and make my favorite treat…ice cream! Well, not real ice cream but the texture of frozen bananas is pretty close to the real thing.
Ice cream takes a lot of ingredients and effort to make on its own which is why this “ice cream” recipe is pretty amazing. All you need to do is blend a frozen banana in a food processor. I like to add some dark chocolate chips but you can get creative and blend in other things like Nutella. It’s an easy and healthy dessert that only takes seconds to make.
The bananas don’t necessarily have to be brown but the more brown they are, the more sweet the ice cream will be. Bananas are surprisingly very naturally sugary but nonetheless, the dessert is guilt-free. If you are ever craving ice cream, this super simple recipe will give you a quick fix. Maybe in the future I’ll learn to make ice cream from scratch, but for now I’ll stick with frozen bananas.
ONE-INGREDIENT ICE CREAM
(makes 1 serving)
1 banana (preferably brown)
Dark chocolate chips (optional)
Peel banana and break into 3 chunks. Put in a plastic Ziploc bag and freeze for at least 2 hours.
Place frozen banana chunks (and chocolate) in a food processor. Blend until smooth. You may need to use a spoon to move the chunks around to blend better.
Icebox cake has been on the top of my “to make” list for a looong time. Especially during my no-bake phase, it seemed like the perfect dessert since you don’t need an oven. Now that it’s summer it’s an even better time to make it. Instead of shoving the cake in an oven and letting the heat do all the magic, you let it sit in the fridge over night and the next day it’s ready for you to dig in!
Cakes can’t get any simpler than this. All you need to do is just stack graham crackers, whipped cream, and strawberries on top of each other. Layer by layer by layer. The berries and cream already taste delicious on their own. But if you let it all sit in the fridge for some hours, the crackers get real soft and meld into the berries and cream into something that tastes like…heaven.
Seriously, this is one of the best desserts ever. It’s so light, fruity, and the perfect ratio of sour to sweet. I made this cake for a potluck dinner that my friends and I had last weekend. Having never seen or tasted an icebox cake, people were pretty amazed (myself included).
STRAWBERRY ICEBOX CAKE
1 lb strawberries, sliced
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
16-20 oz graham crackers (3-4 sleeves)
In a large mixing bowl, combined the heavy whipping cream, powdered sugar, and vanilla extract together. Blend on medium-high until stiff peaks form.
Place 2 graham crackers side by side on a plate or pan. Spread whipped cream mixture on the crackers. Top the surface with sliced strawberries.
Repeat until there are no more graham crackers. Spread the remaining whipped cream on top and add strawberries for garnish.
adapted from Chew Out Loud
Chill in fridge overnight and then serve chilled!
Because tomorrow is the nation’s biggest holiday of the year, this is a throwback (#tbt) to a dessert I made a year ago. I meant to post the recipe last year, but never really got to it. This is a strawberry and blueberry tiramisu with a patriotic twist! My mom and I made this one together for a 4th of July BBQ last year and we were proud to see that it vanished in seconds. Even the adults (who usually don’t eat sweets) loved it!
Making this tiramisu is easier than it looks – it only has 3 parts to it: fruit, cream, and ladyfingers. However, eating it can get complex and may require some thought. Personally, I am picky about the ratio of the 3 parts for each and every bite. There can’t be too much of one ingredient otherwise it will overpower the others. I like being able to taste all the flavors at once so the 3 simple parts become 1 delicious entity, otherwise known as tiramisu.
Happy birthday America!
PATRIOTIC BERRY TIRAMISU
1 cup strawberry jam
6 tablespoons rum
1 pound mascarpone cheese, room temperature
1 cup whipping cream
1/4 cup sugar
1 tablespoon vanilla extract
28 hard ladyfingers
3 cups strawberries, chopped
Mix jam and 4 tablespoons of rum until combined.
Blend mascarpone and remaining 2 tablespoons rum in a large bowl.
Use an electric mixer to beat cream, sugar, and vanilla in another bowl until soft peaks form.
Use a rubber spatula to fold half of whipped cream into the mascarpone and then fold in other half.
One by one, dip ladyfingers into jam mixture and line the bottom of a 9 x 13 glass baking dish with them. Spread half the mascarpone mixture over the ladyfingers.
Use half of the strawberries to cover the mascarpone and fill in any cracks.
Repeat layering with the remaining ladyfingers, jam mixture, mascarpone, and strawberries.
Cover and refrigerate to set.