Recipe Friday (well… tried to post on Friday): Healthy Soft-Serve Sundae
Posted June 16, 2012on:
Hey, all! I’m more sporadic (the week has FLOWN) but I’m still here! The good thing about my work is the days go by so fast. The bad thing about my work is the days go by so fast! I’ve really learned to appreciate life with all that’s gone on.
Anyway–there are three hundred trillion recipes for “single-ingredient ‘ice cream'” and “banana soft-serve” out there. A few months ago, I decided to try it, myself. Used to be that when I had a banana that was… overly mature, I’d make banana bread. Not only was that more time-consuming than what you’ll see here, but more sugar- and fat-filled as well!
Here’s the quick “recipe” for
Banana “Soft Serve”
1. Peel, slice, and freeze a slightly overripe banana. It should be ready within a day of freezing. I actually like using multiple bananas, since I have a bigger food processor and the blade has more food to work with.
2. Put the banana chunks in your food processor, and whirl away! You may have to stop and scrape down the sides occasionally, but the texture ends up almost… creamy.
**I like adding cinnamon to this. Oops, that’s two ingredients!
Now, as for making it a sundae, I recently made homemade Magic Shell. I remember when this came out (sigh, dating myself)… you know what I’m talking about? The chocolatey sauce that turns hard when you put it on something cold, like ice cream? (I admit, when I was younger, to putting it on spoons, freezing the spoons, and eating it straight….)
Homemade Magic Shell is easy. You’ll need coconut oil, which you can get at Trader Joe’s these days, or any Whole Foods type store. Coconut oil has just the right melting point for our desired effect.
To Make Magic Shell
Over low heat or in a double boiler, melt
2 parts chocolate of choice (dark, milk, white, a combination….)
1 part coconut oil (refined or unrefined, doesn’t matter. Unrefined has a very slight coconut flavor)
Any flavorings, optional (mint extract, cinnamon, chipotle powder, orange extract, be creative….. I’d love to hear what you do!)
Stir until combined. You now have Magic Shell in liquid form. Pour into your desired storage vessel and, depending on your air temperature, it will either be solid or liquid as you store it. No worries if it solidifies, just melt a bit before you use it.
And now, the fun part: pour Magic Shell on your banana soft-serve….. oh, YEAH!
For additional chocolate, put cocoa powder in the soft-serve (and maybe some maple syrup or agave to keep it sweet, to taste). Come up with your own combinations, and let me know!