Monday, October 24, 2011

Molasses Banana Soft Serve

I think one of my favorite ice cream toppings of all time is good ole mollasses.  I love that stuff.  As in, I could eat strait out of the spoon!

Now I know some people are not as fond of molasses as I am, and that's ok -- leaves more for me!

The other night, I was craving a big bowl of vanilla bean ice cream with molasses drizzled all over it.  Alas, we really don't eat ice cream anymore, let alone have it in the fridge.  And I didn't think it would taste good over Raspberry Sorbet, so I thought this little creation up.  So if you're like me and enjoy the dark, rich goodness, then you'll really like this "recipe".  It's not overpoweringly molasses-y, but the flavor is one step above a "hint".  You, of course, could adjust to your own liking.

Don't like the idea of molasses but think you may like PB and chocolate instead, check this recipe out!

Molasses Banana Soft Serve
  • 3 large frozen bananas (I found that leaving them on the counter for 10-15 minutes worked really well and was easier for my food processor's motor)
  • 2 t sugar
  • 1 T molasses
-- Break the bananas up into one inch chunks and put them in your food processor.  Turn it on and make sure the bananas are doing ok before you leave the scene.  You'll want to scrape down the side after about a minute and make sure you break up any unbroken chunks.  The mixture should just whip right up and start to expand.  Leave for about 4 minutes.
-- At the very end, once the bananas have been "whipped" and are nice and fluffy, pour in the sugar and molasses and let the "ice cream" turn a beautiful caramel color.  Now you're done and ready to serve!

1 comment:

  1. Yum! I just got home from a trip last night to 4 (about ready to be done with) bananas and thought, "What am I going to do with these??" This sounds better than making bread. Thanks for the recipe!