Banana Ice Cream – a recipe for a healthy creamy summer treat!
Did you know that Seattle ranks in the top 3 cities for ice cream consumption?
True we may not have summers as sunny as other places, but we evidently know how to enjoy that favorite summer treat with the best of them.
According to the website MakeIceCream.com:
“The Northern Central states have the highest per capita consumption of ice cream at 41.7 quarts. The top three cities in America that purchase the most ice cream on a per capita basis are: Portland, Oregon; St. Louis, Missouri; and Seattle, Washington. Ice cream consumption is highest during July and August.
Each American consumes a yearly average of 23.2 quarts of ice cream, ice milk, sherbet, ices and other commercially produced frozen dairy products. Children ages two through 12, and adults age 45 plus, eat the most ice cream per person. The average number of licks to polish off a single scoop ice cream cone is approximately 50. Ninety-eight percent of all households purchase ice cream”.
One of the frozen treats that I enjoy when it is hot is Banana Ice Cream (with or without chocolate). Did you know that because of the small amount of fat in bananas, when they are blended while frozen, they become very creamy.
Check out this easy Creamy Banana Ice Cream recipe!
1. First peel about 4 bananas. (Use more bananas if you are sharing).
2. Slice the bananas into small pieces.
3. Put the bananas on a plate, uncovered and freeze for about 1-2 hours.
4. Blend the bananas in a blender or food processor until creamy. (If the bananas stick to the sides, just scrape down the bowl).
5. Add peanut butter, chocolate syrup, strawberries, or anything else you would like and blend with the bananas.
Voila! You now have Banana Ice Cream! Top your desert with anything you want! Whip cream, coconut, fruit or nuts! Yum!
You don’t need to wait for a sunny day to give you an excuse to enjoy ice cream. Do like we do in Seattle, just eat it all year round.