Talk about perfect timing: my friend Jennie just sent me an email this morning about the benefits of bananas–and they happen to be the only alkalizing fresh fruit. According to the email, bananas pack quite a nutritional punch, with depression-fighting, stress-busting tryptophan, lots of heart-healthy and brain-feeding potassium, and more.
You don’t need an ice-cream maker to make this velvety, frosty banana ice cream treat, a perfect warm-weather crowd-pleaser. And the health benefits are so great, maybe we should change the old adage to “A banana a day keeps the doctor away”!
3 very ripe bananas
3 tablespoons brown sugar
1/2 cup evaporated milk, well-chilled
1 tablespoon freshly-squeezed lemon juice
1. Beat the evaporated milk with an electric mixer until thickened to the consistency of mousse. Add sugar and stir well to combine.
2. In a separate bowl, mash the bananas and add lemon juice, stirring until smooth. Add this mixture to the whipped milk, combining well.
3. Place banana mixture, covered, in freezer and freeze for 1 hour. Stir well, then re-freeze until firm.
Allow to soften in fridge for 30 minutes before serving.