In honor of tomorrow’s upcoming National Banana Split Day, I’m making banana ice cream today! How appropriate, right? :)
What’s makes this homemade banana ice cream even more amazing is that it’s a one-ingredient ice cream…yes, ONE ingredient ice cream!! This recipe has flooded my RSS Feed and is all over Pinterest!
It’s all in the name, all you need are bananas! LOTS of bananas! In fact, I just sent someone a text saying I need more bananas lol. And what’s even more amazing (I know, I use this word way to much but it really is ________, *covers both hands over mouth* hehe :) is that you are able to add any type of mix-ins that you want! Go crazy, think Coldstone’s Creamy! May I suggest, a swirl of peanut butter, cookie dough bits, fresh blueberries, chocolate chips, and lots of sprinkles!
PS. I will try to snap a pic of my homemade banana ice cream…if I don’t eat it all :)
PPS. I love you guys! Thanks for reading! Wishing you a wonderful weekend! :))
One-Ingredient Banana Ice Cream (via The Kitchn)
- ripe bananas
- food processor or blender
- Pick ripe bananas. Peel, cut into bite sized chunks, and freeze for at least an hour or two (best overnight!).
- Put the banana pieces in a food processor or blender. Blend on high. It will look crumbly and the mixture will probably get stuck a lot, but keep scraping down the sides of the bowl. After a few minutes of blending, the bananas turn creamy.
- Now’s the time to add in any mix-ins of your choice!
- The ice cream will be the texture of soft-serve, but if you freeze again in an airtight container, it will get harder and more like regular ice cream.
On this beautiful morning, July 13th, she cooks, he eats is officially a year old! Coincidentally, it is also Friday the 13th…
When I started this blog, I thought it was just going to be my boyfriend and I reading it. A lot has changed since I started blogging and started opening my life up to this crazy world called the internet. But I’m glad I did it because through this blog I’ve met a lot of wonderful people with the same passions, likes, goals, even dislikes! I think the blogging community is a wonderful community to be apart of and I love being apart of it.
I started this blog as a way to document my cooking adventures because I was such a newbie in the kitchen and I just wanted to learn how to cook and not feel overwhelmed and uncomfortable. Never in my wildest dreams did I ever imagine that I would actually have a recipe published. That is still one of my greatest personal accomplishments. Thank you for joining me on my cooking adventures (and mis-adventures!) and I’m so grateful for all of your friendships, support, and advice. Thank you guys again :)
So before I turn extremely sappy, I want to share a recipe with you guys first!
As with any celebration, cupcakes are always a must! So I would like to share with you the recipe for my bday cupcakes (what is wrong with me? why didn’t I post these sooner?!)! I couldn’t decide what to bake for my birthday dessert because…well, let’s be honest…I have a very hard time making up my mind AND sticking to it too! But the obvious choice was cupcakes! And since it was also our anniversary, I wanted to do something with cookies or brownies because those or my boyfriend’s favorite desserts. Rather than baking 3 different desserts, I combined them all together and Truffle Brownie Cupcakes with Cookie Dough Frosting were born!
The inspiration for these cupcakes actually comes from Sally’s Baking Addiction. Sally doesn’t know me, but I love her. Her baking addiction has become my baking obsession and my boyfriend’s worse nightmare. She comes up with these crazy, indulgent, and beautiful desserts that just blows your mind! I’ve pinned almost everything she’s ever baked onto my Pinterest boards! Most baking blogs that I do follow and love use complicated ingredients (that I would purchase and probably only use once) and sometimes can be quite overwhelming and difficult to even attempt. But not Sally’s!! Her directions are clear and concise, and she’s not afraid of using an obscene amount of sprinkles! Le sigh, I can go on and on about Sally’s Baking Addiction but I won’t, instead I will just direct you to her blog here :)
You can obviously go the all-homemade route or you can do semi-homemade like me! Since I found a box of Trader Joe’s baking mix lying around (purchased as a back-up dessert for my chewy chocolate chip cookie bottomed cupcakes) I just used that and made the cookie dough frosting.
I can’t believe it’s taken me a month to blog about these! I made the them the same week I first stumbled upon them in my Google Reader from Every Craving for date night! Not only are they too cute to eat, but they are a perfect treat for this summer’s upcoming heat wave.
My favorite part about these ice cream sandwiches is the funfetti cookie! You guys all know how much I love sprinkles!! And this is the perfect sugar cookie! If ice cream sandwiches aren’t your thing, definitely do please try making the funfetti cookies! I love how Chloe uses very simple, basic, and the most minimal ingredients to make these cookies!
As you can see, here’s all that’s needed to make funfetti cookie ice cream sandwiches!
The foundation of the sugar cookie! I love eating cookie dough! So good, yet so bad…why?? :)
Hmm, so I couldn’t decide which one to post first for my three-part date night series, so after going through pics these stood out! Obviously…
On days when I’m not craving red velvet (I love me my red velvet!), funfetti cupcakes are my second indulgence. I love sprinkles! And no, it’s not that little cupcakery in Bev. Hills that I’m always
talking to death raving about.
My mind is always in a million other places when I blog, le sigh… But back to my point! I have a huge sprinkle obsession! There’s just something about biting into a cake and seeing specs of colorful sprinkles all throughout, it. just. makes. me. smile, period.
I hate leaving you in suspense, so without further ado, my-go-to-ultra-top-secret-cupcake-recipe-that-everything-loves-and-everyone-believes-I-slaved-all-day-in-a-hot-kitchen-baking (ie, best baking shortcut ever!), keep on reading…
I know what you’re thinking… Are they really soft? And are they really super soft?
Honestly, those are the types of questions that run through my mind when I see some slap the word “soft” in front of cookie. But trust me, these really are soft!!! Like cakey soft! The best soft cookie ever! And they hold up really well afterwards (ie. still super soft!), only if you’re able to not eat them all after the first 2 days :)
I googled quite a bit of recipes before I stumbled on this one, and just fell in love with it! I loved how all the ingredients listed in the recipe, I already had (expect the flour but that’s no biggie because I was going to the store anyways :)! And it has nutmeg and that made me super happy because I have a bottle of nutmeg that has barely been touched, and I didn’t have to splurge on a bottle of cream of tartar which I don’t really know what it can be used for other than sugar/snickerdoodle cookies… So if anyone knows, please do let me know! I need to be educated :)
By no means am I a baking expert, but I think what makes these cookies cakey soft is that you use eggs rather than cream of tartar which is typically used in traditional snickerdoodles.
Typical list of dry ingredients include: flour, brown sugar, white sugar, baking soda, cinnamon, nutmeg and salt…
and the wet ingredients include melted butter, eggs and a splash of vanilla extract.
This is what happens when your outfit of the day is a pair of cozy uggs, pj bottoms and boyfriend’s flannel and the boyfriend has left you for a business lunch meeting… as promised, snickerdoodle shortbread bars!
Think delicious buttery cookie sprinkled with equally delicious cinnamon sugar! And yes, it really took that much butter…
I love how shortbread cookies don’t contain any eggs!