Cherry Banana Ice Cream


butterfly Serves: 4-6

Written By Eydie Desser

recipe

Love This Recipe?

Share It!


When it’s cherry season, make ice cream! Here’s a big “cooking” tip.  Fresh cherries, as opposed to frozen cherries make for a gorgeous ruby jewel colored cherry ice cream.  Frozen cherries, in the off season, work as well, and will create a light pink colored ice cream.  Just two ingredients make this yummy waist reducing dessert.  Either Ruby red or Barbie pink, or make both.  It’s all deliciously beautiful and healthy.

Ingredients

  • 2 medium sized bananas, sliced to ¼-inch pieces and frozen in a freezer safe bag
  • 2 cups fresh or frozen cherries, pitted

Directions

  1. Remove the frozen banana slices from the freezer and let defrost for a few minutes, to soften before processing.
  2. In the meantime, pit the cherries.
  3. Place the cherries and the bananas in the bowl of a food processor and blend until smooth.
  4. Place the ice cream in a pyrex dish and freeze for an hour or so,  just until you can scoop the ice cream into balls.  Place a ball or two in your serving bowls and freeze to harden the balls just a bit.
To Serve:

About 10 minutes before serving, remove the ice cream filled bowls from the freezer and thaw for a few minutes before serving.

Love This Recipe?

Share It!