Today was a fun day. We went to a party with the hubby’s family. I was fairly good, considering. I had chicken with BBQ sauce, fresh mozzarella, a mixed greens salad with balsamic vinaigrette, corn on the cob, and fresh berries. I also had 3 bites of corn souffle, 3 cucumber slices on bread thingies, and a couple raviolis. Considering the options I had, including CAKE, I think I did OK. The only thing I drank was water.
After that party, we went to another. I didn’t eat anything because it was all prepackaged stuff, and I managed to grab the last water bottle. It was just too hot to only drink 1 bottle of water and grabbing some cold water out of the kitchen wasn’t an option (it just wasn’t, don’t ask). After a debate, I gave in and had 2 sodas. Full HFCS sodas because the only other option was to drink diet. Diet soda is deadly, so I’ll go with the pig fattener one.
Now that I’m home, it’s banana ice cream making time. I know, after earlier I should be extra careful, but a bunch of this is for my friend who loves chunky monkey. And, it’s FREAKING HOT! So, here is what I did.
I took a bunch of bananas, about 8, peeled and cut them up. I stuck them in the freezer until they were nice and cold. I also put some crushed pineapple in the freezer to chill. I want to try something new, but for my friend’s batch, she’ll get the pure stuff.
I put the bananas and some coconut milk in the blender. I pulsed it until it had the texture of soft serve. I find that I have to stop and move stuff around with a spatula a few times in order to make it work. If you have a food processor, this might be easier.
For my batch, I used some pineapple juice and the crushed pineapple in addition to the coconut milk and bananas.
Once it has the right consistency, either eat it right away, or put it in the freezer. If you do freeze it, it will have to thaw a bit before you eat it. Frozen banana ice cream is much harder than real ice cream. Enjoy!