Cherry Banana Ice Cream
Serves: 4-6
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.
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
- Remove the frozen banana slices from the freezer and let defrost for a few minutes, to soften before processing.
- In the meantime, pit the cherries.
- Place the cherries and the bananas in the bowl of a food processor and blend until smooth.
- 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.
About 10 minutes before serving, remove the ice cream filled bowls from the freezer and thaw for a few minutes before serving.
