Like zucchini bread, but in soft serve form! For those hot summer days when you need to use up some zukes, but don’t feel like firing up the oven for zucchini bread.
Okay, so this recipe won’t put much of a dent in your zucchini stockpile, but it’s delicious nonetheless. Also: cold. Eat up!
Zucchini Bread Banana Ice Cream
(Makes just under one quart of ice cream.)
3-4 overripe bananas, peeled, sliced and frozen
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 to 1/2 cup grated zucchini
1/4 to 1/2 cup “extras” – raisins, cranberries, walnuts, and/or chocolate chips or bark (optional)
1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!
Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.
Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.
2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.
3. Add the vanilla, cinnamon, nutmeg, zucchini, and optional “extras” and process until blended. Sample the batter and add extra spices, zucchini, nuts, etc. to taste.
4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).