Passover has become known as “The Holiday of the Food Processor” (or, if it hasn’t, it should be). So, how about a super-quick and easy food processor recipe which gives you creamy, completely healthy, vegan, delicious ice cream?
“Banana Soft Serve” has been making the rounds on the Internet as a healthy alternative to traditional ice cream for a couple of years, and after several failed attempts in my not-particularly-powerful blender, I’ve finally whipped up a few beautiful batches in my lovely new food processor.
It might seem like a nuisance to take out your food processor just for this, but that’s what makes this recipe perfect for Passover. Most of us have our food processors out (and going!) for most of the holiday and pre-holiday cooking spree, so when you need a quick break—rinse it out, throw in some frozen fruit, and voila: Banana Blackberry Ice Cream!
Start by freezing a bunch of overripe peeled bananas. The browner they are, the sweeter and creamier your ice cream will be. Stick some of the bananas into the food processor and pulse until crumbly. Stop the food processor and use a spatula to push the batter from the sides back down onto the bottom of the bowl. Continue pulsing until the mixture turns soft and creamy.
Take out half and eat it plain, or throw in a handful of chopped almonds or pistachios for texture. Now, for the rest, throw in some frozen fruit (I chose blackberries and a squeeze of lemon juice) and pulse for another minute or so until smooth. You can try it with strawberries, raspberries, blueberries or mango. Or, for a less fruity flavor, mix in some cocoa powder, coffee or nut butter.
The only catch with this ice cream is that it doesn’t maintain its texture when frozen—it really needs to be eaten fresh.
- 6 overripe bananas, frozen
- 1 cup blackberries, frozen
- 2 tsp. fresh lemon juice (optional)
- Peel bananas, cut into chunks and freeze. Freeze blackberries.
- Put banana into the bowl of your food processor and pulse until crumbly. Using a spoon or a spatula, wipe down the sides of the bowl, pushing the banana batter back into the bowl. Continue pulsing until mixture turns soft and creamy.
- Remove half and eat plain, or with a handful of chopped nuts mixed in.
- Add blackberries and lemon juice to the remaining ice cream and pulse for another minute or two until smooth.
- Remove and serve immediately.
Considering that this ice cream is just plain fruit, there’s really no bad time to make it. Make it for breakfast, for a snack, or for a late-night treat. Good for kids, adults, and everyone in between.
Have you ever made banana ice cream? Can you picture yourself making it over Pesach? What’s your favorite flavor?
But keep in mind - this recipe is great year-round! So if it doesn't work for you on Passover, try it some other time!
If you want to serve a few flavors together put it in freezer until the others are ready. You could freeze ahead take out dessert at the beginning of the meal and keep in fridge until serving time.