There is nothing more perfect than a bunch of ripe bananas, sunning on a window sill all spotty and friggin' awesome, begging to be turned into a big ol' bowl of creamy sweet banana ice cream.
God, I love ice cream. Always have, always will. But common, "real" ice cream (if we can call it that, because...no, no, I'm not going to go there with the graphic verbalization of what milk, cream, etc. actually is. I'll spare you, THIS time...it's a food post after all..) is soooo sup-par and it will never, ever love you the way you love it. Yes, ice cream of the barn yard variety, is an unrequited love story of sorts.
To which you should console yourself with some banana ice cream in all its many variations! Banana ice cream will love you back! Promise!
'Nanner ice cream is kinda like that though, it will never make you mucous-y, or give you acne or that inflamed skin rash that no one can pronounce but we know Kim Kardashian has. Nor will it cause sinus infections or strep throat or any of the other nasty afflictions that spawn from dairy consumption.
So here it is, in all it's glory, the one (the many)--
The Ice Cream:
7-10 spotty ripe bananas
Vanilla bean (powder)
Process your bananas In whatever manner you like; high-powered blender, food processor, champion juicer, hand blender.
Put back in the freezer until ready to eat. Especially if you haven't made the date caramel yet.
Date Caramel Sauce (Aka the how to get people to worship at your feet..sauce):
1lb. Of preferably fresh dates of your choosing
Coconut water, adjusted for desired thickness
Blend/process
Ok, so, I like to use a variety of my favorite dates like bahri, blonde, halaway, etc. and I pit/soak them in coconut water overnight (you can use any kind of coconut water, but the one that makes it taste like friggin' god is Amy & Brian's Coconut Juice- seriously, it's like marshmallow whip. I die.)
But, fear not, if you don't have time to soak them you can just blend them up with the coconut water and it will be just as good.
Serve it up! Ahhh, bliss!
I spoon on gross amounts of date caramel sauce as well as mixing it in. I'm not going to apologize either. I love my sugar and I love my carbs and the best thing about living a whole food lifestyle is that you never have to sacrifice or be a slave to calories and moderation.
The important thing to note is that the carbs and sugar I'm loading up on are fruit-based and not artificial or processed in any way. Remember, your brain runs on sugar (glycogen) and everything you eat needs to be broken down into sugar so that way it can be utilized as energy aka fuel. Why not go easy on your body and just give it the healthy whole food sugar it requires??
Besides, the caramel tastes like marshmallow graham crackers. And you can eat this for breakfast.. Or lunch...or dinner. Mind.Blown.
And then of course, I top it off with black and white mulberries. If you haven't tried black mulberries, get some. They are sweet, yet tart. And remind me of Berry Berry Kix.
And when I'm feeling really wild (ha ha) I like to get a little cray cray and mix in some carob with all my sauce-y 'nanner business. Which looks a little something like THIS:
Just follow the same instructions for making banana ice cream, but add some carob for a chocolate-y twist!
I've always been a Swirl kind of girl so I only mixed a bit with carob.
There are endless variations to banana ice cream! Be creative and "indulge" yourself without every having to feel guilty.
Food guilt is for the birds.
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