Tuesday, June 30, 2009
Banana Ice Cream With Blueberry Sauce
I'm off to San Diego! My sister's getting married in eleven days, and I get two glorious weeks of vacation! Needless to say, I'm in a good mood (I'm also experiencing some of that pre-travel stress about getting to the airport on time, but I'm trying to ignore it).
Since I don't know how often I'll be able to post while I'm gone, I want to leave you all with a little summer dessert. A healthy one, of course. Gena, over at Choosing Raw, posted this amazing recipe for banana ice cream. Of course I had to try it out, and since bananas are the only ingredient, it's a wonderfully delicious alternative to regular ice cream.
For my ice cream, I froze two bananas overnight. This morning I pureed them in the food processor for about three minutes, until they were super creamy. To make the blueberry sauce, I heated up 1/2 cup of frozen blueberries, 1/8 cup orange juice, and 1 Tbsp. of water in a saucepan. I brought it to a boil. In a small bowl, I mixed 1/2 tsp. cornstarch and 1 Tbsp. cold water. Then I added it to the blueberry mix and let it all simmer until thickened, stirring constantly. Finally, I added a dash of cinnamon. I let it cool for about a minute and then drizzled it over the banana ice cream.
It tastes absolutely decadent, yet doesn't make you feel guilty at all. And you can have it for dessert or for breakfast like I did this morning. Are you imagining all of the tasty toppings you could add? I know I am! Peanut butter, chopped walnuts, raspberry sauce, dried cranberries...the list is endless! How about on top of a gluten-free waffle? Oh yeah...
I'm off to California!