Ok, it’s not really soft-serve, neither is it ice cream… but it might as well be…
As someone who loves ice cream, and would eat it by the tubful no matter the season (if it weren’t for healthy eating goals), this is a great substitute. It’s cold, creamy, and even gets you a serving of fruit! (And I won’t tell if you have it for breakfast… maybe with some toasted walnuts?)
I also don’t have an ice cream maker, but with this recipe, all you need is a food processor. It doesn’t sound like it should work, but trust me, it’s magic.
The only catch, is that you have to pre-freeze your fruit ahead of time. I find that I always have extra bananas, so I peel them, and pop them into a freezer bag. That way, the bananas don’t brown in the freezer, and I always have them available for smoothies and this ice-creamy goodness recipe!
Banana Soft-Serve Ice Cream
- 1 frozen banana, broken into thirds
- up to 1/4 c. milk (I keep skim on hand, feel free to use rice, soy, or almond milk here)
- 1 dash of coconut extract
Place frozen banana, a dash of milk, and the coconut extract into a food processor. Blitz until the banana turns to soft-serve ice-cream texture (about 15 seconds). You may need to add a little extra skim milk if the banana still appears ‘chunky’. Eat quickly, because it will melt quickly!
You can also try this out with other frozen fruits! Louise’s Kiwi Sorbet looks just divine. Let the experimenting begin! I’m thinking raspberry/pomegranate… or blueberry/banana… or mango… or ginger/peach… mmmmm.