FunnySpoon: Sassy Cooking Shortcuts: Surprise!

I was browsing through some recipes and found the most amazing and incredible discovery...

One-ingredient ice cream that is fat- and dairy-free! Yes, I'm talking about ice cream that's healthy for you. I know it sounds crazy, and to be honest, I didn't believe it either, but it is true. Plus, you're going to be even more pumped when I tell you what the one ingredient actually is...

BANANAS!

Turns out, pulverizing frozen bananas with your food processor creates an ice cream-like creation that's pretty darn heavenly. And not only is this lusciously delicious dessert healthy, it's super simple to whip up.

Banana Ice Cream

Here are the key points:

Bananas are obviously important, so opt for very ripe bananas. What's very ripe mean? Well, your bananas shouldn't be brown and mushy-soft. They should be nicely yellow and spotted and dotted brown.
Peel your long yellow friends and cut them into 1-inch chunks. Size is important because either your food processor won't process or your consistency will be off if the banana bits are too big.
Freeze for 2-3 hours. If you lose track of time and freeze longer it will still work, it'll just be more difficult. We are trying to avoid smoke and funny smells here!
Toss your bits into the machine. If it's not pulverizing easily, add a tablespoon or two of liquid (e.g. water, milk, chocolate soy milk, etc.).
You might have to blend for about 5 minutes. It's okay; it's normal. Just stop every so often to scrape the sides of the pitcher with a spatula.
Your mixture might not completely look like ice cream. It should look like couscous when you have the right consistency. The magic moment comes when you grab your spatula and stir everything together. Then, presto-chango! Smooth, creamy banana ice cream ready to eat!

If you are making this for kids, or are just a sweet-tooth like me, you are welcome to drop in some delicious extras during the blending process, such as: