We’ve probably all seen this pin circulating on Pinterest and, really, who wouldn’t want this recipe tucked away for safekeeping? Nutella and bananas? As ice cream? Sign me up, please!
I’ve decided to make this recipe during week two of my self-proclaimed Summer of Homemade Ice Cream. Remember last week when I wrote I never really have sweets lying around our house? Well, uh, if we count ice cream as sweets then I totally lied. Ice cream was one of the treats I truly enjoy at home because, unlike cakes, cookies, or pies, it isn’t something I readily make at home. This summer, I decided to change that.
Last week, I dusted off the ice cream attachment for my countertop mixer and got to work. My first experiment was Raspberry Chocolate Chip, where our garden’s raspberries made another star appearance (and, unlike last time, I really did share with my neighbors!). That recipe to come soon.
This week, I ditched the fancy techniques and opted for simple goodness. Nutella and banana “ice cream.” I suppose you really can’t call it ice cream because there’s it’s not prepared using the traditional methods or ingredients. Just Nutella. And bananas. That’s it. Really folks, it’s that easy.
Here is how it works:
You’ll need 6 ripe bananas. I’ve chosen to use these strange, still-green ones that are going bad on my counter. I bought them on Sunday and they haven’t made one move to turning yellow, and yet they are softening and have that ripened smell. Today I bought normal, yellow ones instead for my breakfast. Into the ice cream with you, green bananas!
You’ll also need 1 cup of Nutella. I bought the 13 oz. size and threw it all in there because what would you with an extra ¼ cup of Nutella? (Eat it straight out of the container, you say? Okay, I’m with you!)
Put these into a blender and mix until smooth.
Pour into a freezer-safe bowl and freeze, stirring occasionally. Or, pour into popsicle molds, freeze, and enjoy! The result is a healthy-meets-sweet blend of creamy hazelnut, chocolate and banana. What’s not to love?