This really could be a breakfast dish.
Monday featured a dish that embraces fall. Today I have a dish that begs summer to stay for a few more days. I mean, you can eat ice cream all year long, but I primarily treat it as a summer food. Who wants to cuddle up with a bowl of ice cream when it’s freezing cold outside? That’s what warm cookies are for!
In my paradigm of eating, I keep weekdays for healthy eating and weekends for splurging. However, that doesn’t mean that I never have desserts on a weekday. Sometimes I do so because it’s a special occasion or I’m at a restaurant that I won’t be visiting again. Other times desserts become a weekday treat with some manipulating by dear, old me.
For example, this ice recipe is truly healthy. As I was making it, it occurred to me that it could be eaten as a lunch or breakfast dish, which could be nice on a hot summer day. You see, this recipe has two ingredients: banana and blueberries. That’s it. It’s like getting a serving or two of fruit. Hence, it’s a healthy (or weekday) treat.
Let’s talk about texture and flavor. You definitely know you’re eating bananas. There still is a good amount of banana-texture in the finished product, but as long as you like bananas, it’s fine. Also, although I’ve seen other people call this blueberry ice cream, the banana flavor is pretty prominent. For me, it was a banana/blueberry treat that cured some cravings.
For those of you that have a sweeter sweet tooth, you may want to add a teaspoon of sugar. (A measly 16 calories, so don’t feel guilty.) For extra fun, you could throw some sprinkles on the top. It’s truly a party then.
- 1 banana
- 3/4 cup blueberries
- Cut banana into 1/2 inch slices.
- Store in covered container, and place in freezer for a minimum of 4 hours.
- Remove banana from freezer; transfer to food processor.
- Add blueberries.
- Puree on high until smooth, scraping sides as needed.
- Serve immediately as soft serve.
- Or transfer to covered container and freeze for an hour or two for hard serve.