Our story begins harmlessly enough. Girl googles “sugar addiction” and eventually falls down a rabbit hole of diabetes, sugar substitutes, and cocaine. Seriously, isn’t it insane that ‘sugar-is-more-addictive-than-
I thought I would be writing a hopeful report about trying something new and living a healthier lifestyle as a result. I thought I would find a viable stand-in for ice cream, my biggest vice. I thought I would take bananas, blend them up with some chopped fruit, and replace a terrible habit with “banana ice cream” that OMG TASTES JUST LIKE THE REAL THING.
I was wrong.
So instead, I will lay out the (very easy) steps to making banana sorbet. I will warn you now: this does NOT taste like ice cream. Don’t trust any website or recipe that tries to tell you that. It’s all lies. Just accept it for what it is: a banana-flavored frozen dish.
Have I mentioned this tastes like bananas? B-A-N-A-N-A-S.
Banana Sorbet Instructions:
For a batch that will serve about 2-3 people, first cut up 5 bananas into small slices and put them into the freezer for at least 3 hours or overnight.
When sufficiently frozen, put the bananas, a few splashes of almond milk, and some honey if you’re so inclined, in the blender of your choice. No need for additional sugar. The next step is the good part: throw in chopped (and frozen) strawberries or spoonfuls of chocolate hazelnut spread for different (light) flavors.
Note: Because of the honey and skim milk in the chocolate spread, this isn’t vegan. Live a little! (Or you know… use a substitute.)
Finally, blend them together and drink as a smoothie, or return the container to the freezer to stiffen up into something more solid. Voila. You’ve just made your own batch of strawberry or chocolate banana
ice cream sorbet.
What do you think? Will you be making the switch from ice cream to sorbet?