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A&E >  Food

Dorothy Dean presents: banana ice cream

By Audrey Alforo For The Spokesman-Review

It’s National Ice Cream Month.

We have President Ronald Reagan to thank for that. He made it official in 1984.

To help you celebrate, I’m sharing this “ice cream” recipe that’s both delicious and guilt-free. And, only one ingredient is needed: bananas.

I know. Isn’t that bananas?

The recipe is simple.

Peel bananas. Chop bananas. Freeze bananas. Purée bananas. Done.

You can use a food processor or powerful blender to purée them. The process is quite magical as the bananas go from crumbly to gooey, then transform into a creamy soft-serve like texture. If you’re having issues processing them, 1/4 cup of any milk can be added. And, for firmer ice cream, just freeze for a bit and then scoop out.

While the flavor is delicious on its own, you can always customize it to your liking. From extracts to berries, peanut butter to cardamom and chocolate to cookies, the possibilities are endless. Caramel is my favorite addition while my daughter loves hers with a heaping of sprinkles.

Whether you need a cool down from the hot sun – or need to eat your feelings on the couch – a cone, bowl or entire blender of this ice cream is here to get you through. So overindulge.

After all, it’s just bananas!

Banana Ice Cream

Adapted from

3-4 ripe bananas, peeled, cut into 1-inch chunks and frozen

Place frozen banana chunks into food processor or powerful blender and pulse until crumbly. Continue processing and scraping down sides of food processor until mixture is consistency of soft serve ice cream.

Blend in any additional flavorings or mix-ins if using.

Serve immediately. Or, if you prefer harder ice cream, place in an airtight container and freeze for a few hours and then serve.

Optional flavorings:

Chocolate: 1/4 teaspoon vanilla extract, pinch of salt, and 3 tablespoons cocoa powder.

Mint Chocolate Chip: 1/8 teaspoon peppermint extract (or more if desired), pinch of salt and stir in chocolate chips or cacao nibs after blending.

Vanilla Bean: 1/2 teaspoon vanilla bean paste and pinch of salt.

Peanut Butter: 2-3 tablespoon peanut butter.

Berry: 1/8 teaspoon vanilla extract and 1 cup frozen berries of choice.

Cookies and Cream: 1/4 teaspoon vanilla extract and a few crushed sandwich cookies.

Salted Caramel: 3 tablespoons (or more) caramel sauce, divided, and pinch of sea salt. Blend 2 tablespoon of caramel sauce into ice cream, then top with remaining sauce and sprinkle on sea salt.

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