I have super-duper, can’t-hold-it-in-anymore exciting news to share. On August 1, I’m releasing my first eBook all about banana ice cream!!!!!
Banana ice cream is a staple in my diet, so I think it deserves its own book. I have made so much ice cream in the past few months, that my Vitamix is tired of me and my dining room table has been nicknamed “the banana farm”. The hardest part has been not saying a word about it to you guys! Now I finally get to share!
I had so many ideas for this book that it was hard to narrow it down to just 25 recipes. I had to cap it somewhere, otherwise the book would never be finished. Maybe there will be a second volume someday. There are sundaes and parfaits and floats and cakes and bars and cookies and pops and more! All banana! Nothin’ but nicecream!
If you can’t tell by my abundant use of exclamation points, I’m really, REALLY excited.
It’s Banana Ice Cream Week! To get you in the banana ice cream mood, I have just dubbed this week Banana Ice Cream Week. Every day this week I will be sharing a different banana ice cream recipe that is not from the book.
Red Velvet Ice Cream
3 frozen bananas
2 tsps grated red beet
1/2 tsp vanilla bean powder
2 tsps cacao powder (or carob powder)
- Blend 2 frozen bananas, grated beet, 1/2 tsp of vanilla, and cacao powder in a blender until creamy.
- Clean out your blender, then blend the remaining banana with 1/4 tsp vanilla for the “frosting”.
- Eat immediately or freeze in a shallow dish for 30-45 minutes for a scoopable ice cream.