Banana ice cream recipe

When I first heard of this recipe, I thought it was crazy.  One ingredient ice cream?  Seriously?  Seriously.  And it's wonderful.  All you need are frozen overripe bananas and a food processor.

When we recently had a couple of very warm days, our bananas went south faster than we could eat them.  So we froze them for either smoothies, banana bread, or banana ice cream.  Ella helped me mark the freezer bag.  Those are shapes, in case you're wondering.

Break your bananas into pieces,

And drop them into the processor.  My food processor was a wedding gift and is really nice and heavy.  I'm not sure how well this recipe will work in a lesser quality or lighter weight machine.  It's worth a shot.  If it doesn't work, you can make banana bread.  Just thinking positive.

Do a few pulses first, and then let 'er go.  This takes awhile, up to ten minutes or so {which is why I'm not sure how well this will work with a lesser quality machine}.  This is the first stage - little banana peas.

This is the second phase - creamy in parts, whole banana pieces in parts.  You'll need to scrape down occasionally.  Hello, Ella!

This is the third phase - almost totally creamy, but with some lumps. Disclaimer: No little girls were harmed in the making of this product.

When it's smooth with a soft-serve consistency, dig in.  I recently hosted a craft night at my house and made banana ice cream with topping choices of toasted graham cracker, dark chocolate shavings, and blueberries.  It was a hit!
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Enjoy!  It's best when served immediately. 

p.s.  Learn from my mistakes.  I have made this with bananas that weren't totally frozen, and it came out like baby food.  Also, make what you think you'll eat.  Leftovers, while okay, are not as good as "fresh."

Yum!  The perfect end to a cookout!