Author Notes
More like a sorbet, this frozen treat is guilt-free and easy to make! Recipe loosely adapted from the book Healing Foods. —Emily | Truefood
Ingredients
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2
ripe bananas
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2 cups
fresh, whole cranberries
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1 tablespoon
superfine sugar or honey
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1
fresh vanilla bean, seeds scrapped
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Tiny pinch of salt
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Roasted walnuts, shelled pistachios, almonds, or orange zest for topping
Directions
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Peel the bananas, wrap in foil, or place in a sealed container and freeze overnight. Put the cranberries in a sealed container and freeze for at least an hour or overnight as well.
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Remove frozen bananas and cranberries from the freezer and let sit for about 30 minutes. Place the cranberries, vanilla bean seeds, sugar, and a tiny pinch of salt in a food processor or blender. Process until the cranberries are coarsely ground, using a little water (a tablespoon or two) if needed to help things blend.
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Add the bananas to the processor and blend just until smooth and incorporated. Pour the ice cream into a container with a lid and place in the freezer to set, about 3 hours.
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Remove from freezer a few minutes before serving. Scoop into individual bowls and garnish as desired.
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