It’s been a trying week in this kitchen. Nothing went right. At all. I burnt things. I dropped things. I made things that looked great but tasted like gross. And in the end, it all came down to one thing. Keep it simple! I have an extraordinary ability to make things complicated when there’s really no need.
For example…banana soft-serve. I’ve mentioned it before, but if you haven’t heard of it, this is what happens. You take chopped, frozen bananas, add them to a food processor and viola… “ice cream.” For real. Go trick someone.
Well, I got it in my head that I really wanted to “upgrade” this recipe. I wanted it to be more custard-like. I wanted to add egg yolks and coconut milk and vanilla and shredded coconut. It sounds delicious, doesn’t it? It wasn’t. It was just sort of boring. Ice cream should never be boring. It looked pretty though, didn’t it?
I took pictures in hopes that it would get better with time because sometimes that happens. No such luck. But here’s the thing, I don’t give up on ice cream. Never give up on ice cream.
So I ditched the idea of complicating things and went back to the idea of keeping it simple but jazzed it up a bit with raspberries. I embraced the simplicity, and now you’re staring at some pretty fantastic soft-serve. One of the best things about this recipe is that you can’t mess it up. I promise. Jon added it to his list of “that’s too embarrassingly easy to blog” recipes. (I’d like to point out that the previous link is one of the most popular posts on this blog. I’d like to think it’s because you enjoy embarrassingly easy recipes, but it’s more likely that you enjoy the embarrassing break-dancing photo. Whatever.)
This soft-serve is best eaten right away. If you freeze it for later, be sure to give it some time out of the freezer to soften up a bit. It gets pretty solid in the freezer and part of the magic here is that it’s surprisingly creamy for being cream-less. Cream-less ice cream? I know, that’s crazy talk. But there really are only three ingredients here. Bananas, raspberries and coconut milk. Feel free to get adventurous and try a different type of berry. Or maybe add some chocolate chips or top with a chocolate sauce. Do whatever sounds good to you but really don’t complicate it. This time, simplicity wins.
Raspberry Banana Soft Serve (serves 4)
3 bananas, chopped and frozen
1.5 cups of frozen raspberries
1/4 cup coconut milk
Place all ingredients in a food processor and process until smooth scraping down the sides and breaking up larger pieces when necessary.
Posted on May 11, 2013