Ice Cream Worth Screaming For

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Well, maybe you shouldn't scream for it... although it is pretty stinkin' good ice cream!
I LOVE ICE CREAM!!!! Always have, always will.
When I first developed my food allergies, I thought I had to give up one of my favorite desserts... cookies 'n cream ice cream.
In one sense I did have to give it up, but in another sense I gained something so much better!
No more stomach aches, blood sugar crashes, can't-think-straight-after-eating-a-half-gallon-tub binges. Now, there's only pure joy and energy gained from this delectable dessert! What could be better?
To make the ice cream, I use my Yonanas machine. I've heard of some people using a Champion Juicer too, but I don't have one. So if you have one and you make banana ice cream, take a picture and let me know how it turns out!
Also, when I freeze the bananas I like to peel them, half them, then freeze them in a gallon ziploc bag. Be careful not to overstuff the bag, otherwise it might freeze into one huge mass of frozen solid bananas. I try to rinse and reuse the bags too. At least this is what I've found to work.


  • Frozen Bananas
  • Frozen Strawberries (or choice of frozen fruit)
  • Coconut Sugar
  • Fresh Organic Blueberries
  1. Let your frozen fruit sit at room temperature for 30-60 minutes, just long enough to soften them a little (you can also run them under hot water).
  2. Turn on your Yonanas machine, place your bowl under the spout, and start putting a couple banana halves down the chute and press them through with the plunger. Alternate your fruits till finished.
  3. Sprinkle some coconut sugar and blueberries on top of your strawberry banana ice cream, and enjoy!
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