Israeli Nice Cream

Course: Dessert

Cuisine: israeli

Keyword: Healthy

Prep Time: 10

Total Time: 10

Servings:

Calories: 172kcal

6-8 ripe peeled frozen bananas
1 cup water, almond milk, fresh lemon juice, fresh orange juice or pomegranate nectar

Bananas will be ready to use after about 10 hours, or up to even 6 months. Allow the bananas to defrost slightly, about 15 minutes. If you forgot about them, re-freeze, since defrosted bananas will not work for this recipe.
Place bananas and choice of flavoring into a food processor with the 'S' blade, or a KitchenAid with the flat beater. Whip for 2-3 minutes or more, until it is the consistency of soft ice cream. Taste and add more flavoring if needed, or even more water, according to your preference.
This tastes best fresh, but is delicious defrosted as well. You can freeze it in individual cups for easy serving, or in a container. Warning – the container will be brittle when removed from the freezer and the ice cream quite hard. Wait 5 or 10 minutes before you begin to cut out portions.
Serve as is or garnish with choice of toppings.
Notes: Once you get the hang of this recipe the flavor possibilities are endless we have tried and loved it with ¼ cup peanut butter, ¼ cup unsweetened cocoa, or ¼ cup ground walnuts, with a teaspoon of cinnamon.
With no additional liquid we also enjoyed it with 1 cup kiwi, peeled – tip – just cut the kiwi in half and scoop out the fruit with a spoon, 1 cup fresh squeezed lemon, with pulp, 1 cup fresh squeezed orange juice, with pulp, 1 cup pineapple chunks, or 1 cup strong coffee.