More banana goodness!

My good friend and mother of Phoebe (who I have a HUGE crush on), Marce over at Pip in the City posted about this "ice cream" a couple weeks ago and the very second I read the recipe, I knew I had to make it. Holy Mother Of All That Is Tasty is this banana ice cream excellent! And it has no added sugar and no preservatives. It's all natural. COMPLETELY natural! I chose to have mine with a drizzle of fat-free caramel ice cream topping over it and Hubbs went plain jane. Although mine was quite tasty, let's just say that indulging in this stuff without any added toppings is blissfully delightful as well. THIS is a dieting gal's dream come true. Without truly measuring anything, I'm guessing that 1/2 cup of the "ice cream" is probably one whole banana, and in WW terms, I think that's 1.5 - 2 points. Not too shabby for an "ice cream" that doesn't give you that grainy texture and icky fake sugar after taste. This banana ice cream is velvety with no after taste. This would also be a healthful treat for kids - they'd never know they were eating frozen bananas and not real banana ice cream! Here are the ingredients: Sliced bananas on wax paper fully frozen (about 6-8 hrs in the freezer, although I left mine in for about a day). and... A food processor! That's it.. process until creamy. At first they didn't look like they were going to get creamy, they turned into a gravel like consistency and I thought for sure I somehow screwed up. It's totally in the realm, people. I COULD screw up a dessert that only had ONE ingredient. But I just kept processing and eventually it turned into thick and creamy "ice cream". =) Marce suggested in her recipe to freeze the "ice cream" for 15 minutes after processing it.. but I couldn't wait (plus I prefer "soft serve" over "hard pack" anyway) and it was just delish! She also said that you probably shouldn't eat this after 3 days in the freezer because it has no preservatives, but uhh.. it didn't make it past 2 days in my freezer. heee! I used 4 bananas and got about 3 - 3.5 cups of "ice cream" Banana lovers - try it! Thanks Marce.. I am forever in your debt. =) xoxo Hi! So I'm TOTALLY goofing off at work.. and as I'm looking for a completely different and NONfoodie article in our local paper, I COINCIDENTALLY came across this and thought I HAVE TO SHARE!! hehe Banana & Coconut Ice Cream Makes 4 servings (about 2 cups) ¼ to ½ cup shredded sweetened coconut 2 very ripe large bananas ½ cup unsweetened coconut milk, chilled 1 tablespoon superfine sugar, or to taste Squeeze of fresh lime juice A few drops of dark rum, if de sired Preliminaries: Preheat oven to 375 degrees. Place the coco nut on a sheet pan and bake, tossing occasionally, until it is golden, about 4 minutes. Watch carefully so it does not burn. Set aside to cool. Preparation: Peel the bananas. Slice into ½-inch slices and place them on a cookie sheet. Freeze until solid, at least 1 hour. Blend the frozen banana slices in a food processor until roughly chopped. Add the coconut milk, sugar, lime juice and rum, if desired, and continue processing, scraping the sides down occasionally until it is the consistency of ice cream, 1 to 2 minutes. (Although at first the mixture will seem granular, as the bananas thaw slightly, it will become very creamy.) Presentation: Serve at once or freeze up to ½ hour before serving. Scatter toasted coconut over each serving. A lil more work.. a few more ingredients.. but way yummy sounding! :D Okay.. get back to work!! Lazy ass. xoxo