Banana Icecream - featured recipe

I love easy recipes...but man this one is beyond easy. My amazing friend Heather came over and made this yesterday...you're going to die  when you try this one. I couldn't find her version online, but I think this one is the original version...so here you go.

Banana Icecream

One-ingredient banana "ice cream" and assorted toppings.

There’s been quite a buzz over this frozen treat, so we tried our hand at the one-ingredient wonder – homemade banana “ice cream.”

Go Bananas
Banana muffins and banana bread are classic go-to recipes for over-ripe bananas, but there are some cooler options. When you’ve got more bananas than you know what to do with, slice them into large pieces and place in freezer-safe bag in the freezer for at least 4 hours (overnight is better). These frozen fruit chunks make creamy and frothy smoothies and a surprisingly similar dairy-free alternative to ice cream.

One medium banana totals about 105 calories, 27 grams of carbohydrate, 3 grams of fiber and 1 gram of protein. You’ll also get healthy doses of vitamins C and B6 and potassium. Bananas are also free of fat and cholesterol.

Whiz it all around in a food processor till it's thick and creamy -- like soft-serve, but better for you.

Banana Ice Cream – One Step Prep
Place frozen banana pieces in the bowl of a food processor fitted with a steel blade. Turn on the machine and let ‘er rip. Process bananas until they create a frosty, yet creamy puree. Serve immediately or place in a bowl covered with a piece of parchment paper to harden. The re-frozen concoction will have a less creamy texture but is still super refreshing and naturally sweet.

Each medium-sized banana will yield about a ½ cup of ice cream.

We also tried it with raw cacao and a bit of peanut butter (use almond butter to make it paleo)..it was pretty good too.

I think it would be best with some yummy berries. Try it out and let me know your favorite version.