One of the challenges I enjoy most–both as a coach and with friends–is persuading newcomers to raw foods that there is a divine-tasting natural equivalent for for every man made concoction on earth. For every bottle of Gatorade there is a cup of young coconut water; for every dab of cream cheese there is a smear of avocado and salt; for every glass of chocolate milk there is a cup of carrot-romaine juice; for every muffin or cookie there is a soft, satisfying bite of baked kabocha squash (HEAB, I know you’re grinning right now).
To me, nothing embodies this truth more than the following recipe. I hesitate to call it a recipe, even, because it’s so damn simple.
Back in my pre-vegan days, I, like so many girls, was obsessed with “healthy” soft-serve ice creams – Tasti-D-Lite, Crema Lita, etc. (I’m sure that if I would have loooved Pinkberry, too, but it appeared on the scene long after I went vegan!) If my friends and clients are any indication, the stuff is like crack for many NYC ladies! And that’s OK: it’s definitely a healthy upgrade from, say, Haagen-Daaz. But it’s still not necessarily the best or most natural snack option out there—especially since lots of women tend to eat it as a meal in and of itself! (Note to my sistas everywhere: a cup of froyo is not nourishing enough for a meal!)
Well, if you’re into the pinkberry or Red Mango, boy, do I have a treat for you. It’s the best soft serve ice cream you’ll ever taste, but it’s 100% raw, 100% vegan, 100% unprocessed, and 100% delicious. It’s also kid-friendly and ridiculously simple to make.
Friends, behold banana soft serve.
That’s right. Who knew that frozen bananas could, if given a spin in the food processor, rival the best fro-yo in town? Well believe me, they do. Once you try this recipe, I guarantee you’ll crave it instead of your usual ice cream—at least some of the time.
It couldn’t be more simple. Take 2-3 frozen bananas (you can freeze them in ziplock bags or in tupperware), like so (this was about 2 and a half):
And throw them in your food processor (I’ve tried this in a Vitamix, but the results weren’t great — you could also use certain juicers). Then turn the processor on and let it run for about five minutes, stopping every now and then to scrape it down. The bananas should get increasingly light, fluffy, and smooth. By the time you’re done, they’ll resemble a creamy bowl of soft serve, like so:
Scoop them into a bowl and prepare to marvel!
If you’re really feeling decadent, make some raw chocolate “syrup” by combining 2 tablespoons of agave nectar with 1 tablespoon raw or dark cocoa powder:
Drizzle it on top of the frozen bananas, and voila:
It’s a dessert or afternoon treat to rival the best sundaes and scoops out there. Really, I can’t begin to do justice to how delicious this is! Even if you don’t eat a lot of fruit, it’s worth treating yourself to this one every now and then. Trust me. It’s also a sweet treat you can feel great feeding your kids. Dairy and soy and preservative free ice cream? Yes please!!
So what are you waiting for? Stop reading, and start freezing those bananas you’ve got sitting on the counter.
You guys can thank me later
Have a beautiful, sunny Saturday.