Friday, July 4, 2014

Pineapple Nice Cream

Is it just me, or has anyone else ever bought a bunch of wacky bananas? And when I say wacky I am talking seriously messed up. I'm talking banana asylum here. The bananas were green on the outside, yet all brown and mushy on the inside! I think the world has finally gone mad. Or at least the world's banana supply??? Or maybe I just happened to pick mutant bananas. Or maybe it was a sign from the banana god(dess?) telling me to MAKE SOME NICE CREAM ALREADY IT'S BEEN A DAY AND YOU HAVEN'T FROZEN ANY BANANAS YET WHAT IS WRONG WITH YOU WOMAN?! Yeah, I think that might have been it.

By the way, if you haven't tried nice cream yet, I think the banana god might send you a message soon. It tastes weirdly similar (in an amazingly good way) to ice cream, but is way healthier and easily customizable, without all the added sugar and nasties in the regular stuff. Yup, nice cream is amazing, and I recommend you go freeze some nanners. Like right now.

Pineapple Nice Cream layered with blueberries and homemade everything granola.

Pineapple Nice Cream
-2 bananas
-1/2 c frozen pineapple
-milk of choice

The day before, or at the very least about 6 hours prior, peel and roughly chop your bananas, then put them in the freezer. Once you are ready to make your nice cream, add the frozen bananas, pineapple, and milk (start with about 3-4 tablespoons) to a high power blender or food processor. Blend until the nice cream becomes creamy and smooth. This may take a little while so make sure to be patient and shake/scrape down sides as necessary. Add more milk if you need t, but try not to add to much lest it becomes a smoothie. When the nice cream is done, transfer to a bowl, add your favorite toppings (or eat plain) and enjoy.

Pineapple Nice Cream topped with Purely Elizabeth Granola and a blackberry.

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