Blue-Banana Dairy-Free Ice Cream
Until just a few years ago, ice cream stands were a regular stop for me during the summer time. While I still occasionally stop for my son, and sometimes order a cone for myself, I find I don’t derive the pleasure I used to from eating this sweet.
We did an experiment last month during a stop we made. The kiddie cones we each ordered were way too big, so we dumped the last of the ice cream (his mint chocolate chip, mine cherry vanilla) on the ground by a tree that was surrounded by ants.
Guess what? The ants wouldn’t touch it!
They worked their way to the melted treats, then turned away. Even the ants knew to stay away from the stuff!
So here’s my latest creation. I should see if the ants would like this.
1 heaping cup fresh blueberries
2 frozen bananas
1 tbs pure maple syrup or local honey
1/2 tsp arrowroot powder
Note: You can substitute xantham gum or agar agar flakes for the arrowroot. This ingredient helps to thicken the treat and keeps the ice cream from looking and tasting freezer-burned. Not necessary if you’ll be eating right away.
then top with blueberries. Blend on high speed until smooth. Add maple syrup and arrowroot and blend again. The mixture will be soft and perfectly fine to eat at this stage.
If you prefer more frozen (as seen below), place into freezer for a few hours. Will last up to four days.