NiceCream

Ice Cream Shooter

I’m usually late to try the newest, hottest, trendiest recipes.  But somehow, I found myself jumping on the Single Ingredient Ice Cream bandwagon before it passed me by.  Actually, I feel like I couldn’t turn around on the interwebs without running into it.  So I gathered the necessary ingredient(s) to see what all the fuss was about.

I thought I had found a long term replacement for Ben and Jerry’s until one of my friends pointed out that bananas are uber high on the glycymic index which means that for my South Beachish eating habits, they really aren’t the best food choice on a regular basis.  That’s a shame because with enough peanut butter and cocoa powder to mask the banana, it really is an enjoyable treat that you’d swear was ice cream.

So while I lament yet another failure in my quest to be one of the hip kidz, you might want to click on over here, and here, and here to see what all the dang fuss is about.

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14 Responses to NiceCream

  1. Jennifer A (Bread and Putter) says:

    I just tried Abby Dodge’s 4-ingredient version – Banana Frozen Yogurt. It just finished properly freezing yesterday and I’ve only had a quick taste so far so I am not quite ready to judge. I think my bananas might have been slightly beyond ripe to a bit rotten though. There’s a funk. But it was quite easy and maybe the addition of yogurt could sort of balance the glycemic-y-ness of the bananas for you!

  2. SMITH BITES says:

    you are one of the hippest, coolest peeps i know – and don’t you dare say that my friend list is a short one!! kinda bummed about bananas and the high glycemic hit – one of my favorite things ever is to cut up a banana, drizzle with caramel sauce and toss with some dry roasted peanuts – YUM!! and i LOVE banana ice cream . . . sigh . . .

    • Wendi says:

      Debra, you’re most kind. For a special, only every once in a while, treat this would still be doable. But my vision of having a steady supply of frozen treats in stock has vanished.

      I had plans to test it with nutella instead of peanut butter and cocoa. Guess I’ll have to use that nutella to make some of Abby’s brownie bites instead.

  3. You’re doing the South Beach thing? How did I miss this? How is it going for you?

    • Wendi says:

      Kitch, we’ve been South Beachy for about 2 years. This far in, we kind of fade in and out of it. However, I’ve been getting too familiar with the butter, sugar, and flour recently with a lot of baking. I need to stop baking for a bit and get back to some solid, sensible eating.

      I lost about 40 pounds and have managed to keep it off. So it worked for me. But dang if I don’t miss having a big bowl of Corn Chex for breakfast some days.

  4. Lan says:

    1. i’ve never heard this trend, i really need to stop being so oblivious to what is going on sometimes.

    2. honestly, i don’t know how i feel about this. i like bananas but only in its pure form or in bread.

    3. in the 20 seconds it took me to type 1 & 2, i’ve decided that i am not going to participate in this particular trend (nevermind that i’m late anyway), however, your picture looks like it a shot of something yummy & i would partake in that.

    • Wendi says:

      Lan, I’m usually so late getting to the trendy recipes that they are unhip by the time I try them. My usual state of oblivion suits me much better.

  5. OK. Well your super hip, cool & up to speed with the latest as I’ve never heard of this, but having had a look at it, I can see why its taken to flight all over the web., very cool. Thanks for sharing.

    • Wendi says:

      Anna, this ice cream calls out to the food science geek hiding deep within me. Because it’s amazing how the frozen banana can mimic the texture and consistency of a custardy ice cream.

  6. Jen W. says:

    This is awesome! I haven’t even heard of a banana no cream trend, but I love, love, love this idea.

    • Wendi says:

      Jen, I don’t know how you feel about banannas but I figure you will be into the chocolate part of the recipe. You should give it a try just because it’s a fun food project.

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