Haaappy Friday! Today I can honestly say that I’m psyched for the weekend. Bring on the sunshine, cool mornings, extra hours off from work, time with friends, and Skype chats with family. Bring on the end-of-summer jalapeños, fresh berries, and lemonade. Bring on the ice cream.
This banana ice cream has been all over the internet. It’s been on every cooking site, baking blog, and pinterest page that I’ve seen in the last few months. So why post it again here? Because it’s amazing. And it’s even more amazing with chocolate chips.
Here’s what you do: You slice up a few bananas, freeze them, and then throw the frozen chunks into your food processor. You blend them until they’re smooth and ice cream-like. Fold in some chocolate chips, scoop into a bowl, and you’re good to go. This ice cream barely needs a recipe, but there’s one below if you need details.
Go make some ice cream. Go have an incredible weekend!
Two Ingredient Banana-Chip Ice Cream
makes 2 large servings
- Slice bananas into coins and freeze on a tray or in a plastic bag. This takes anywhere from 3-6 hours. Frozen bananas may be stored in a ziplock bag in the freezer.
- Put the bananas in a food processor or blender, and blend until smooth and creamy.
- Stir in the chocolate chips. Serve immediately for a soft-serve consistency, or freeze for 30 minutes and scoop out like a regular ice cream.
Kitchen In The Hills 