This is from Dani Spies cleananddelicious.com/2012/08/01/banana_ic
2 frozen bananas
About a ½ cup unsweetened vanilla soymilk (or any kind of milk you choose)
Pop bananas into a blender or food processor and blend until the bananas have a smooth and creamy consistency (just like ice-cream). Depending on how powerful your blender or processor is, your bananas may clunk around a bit at the beginning BUT just give them a minute. Once they start to break down they turn into this lovely, creamy treat.
If you want… you can skip the milk addition all together, but I like to add a little in. I usually start with about a quarter cup and then blend. If you want it a little thinner add a little more milk, if not… skip it!
Top with whatever you’ve got on hand or nothing at all and enjoy!
Maks 2 servings.
Note from aniduck: cut the bananas into 1-inch chunks before freezing and they will blend up quicker and easier. spread the chunks out on a pan to freeze and then, if you want to store them for a while, transfer them into a plastic freezer bag or container when they get hard.
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
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