“I just made ice cream. Accidentally. I made regular cream, and then winter kicked in.” ― Jarod Kintz, This Book is Not FOR SALE
That’s almost how it happened to me – at least with the winter part.
It may sound very cliche, but seriously – where have I been until now that I haven’t tried this yet?
I quit eating dairy products well over a year ago, because of some serious lactose intolerance. Needless to say – things like ice cream have been cut out of my menu for that whole time with some very rare guilty pleasure moments a few times a year.
After the Christmas and New Year’s marathon, had a bunch of overripe bananas and had a huge craving for something sweet, yet something I wouldn’t curse myself for. And this is how my banana ice cream “happened”.
Then, of course, doing a bit of searching on the internet, I found a lot of versions of it, but still felt proud I came up with the idea myself! Who else would praise me if not myself?
* 4 overripe bananas
* 2-3 tablespoons elderberry syrup
* Optional – some light coconut milk
So I sliced and diced bananas to even sized bits and froze them overnight. Threw the bits into blender and added a few tablespoons of elderberry syrup. And this was it! So if you do like bananas – I promise, this home made ice cream will satisfy the craving for something savory and sweet.
For a more creamy texture, add a bit of coconut milk. If elderberry syrup is out of reach, go with agave or any other of your preference (a hint – think of the colors of syrup, so your ice cream doesn’t look weird).