BANANA "SORBET / ICE CREAM" WITH RASPBERRY CHAMBORD SAUCE

Don't you hate it when your bananas go brown? I never know what to do with them other than the typical answer...banana bread. I finally found a great alternative.
First off, you don't need an ice cream maker. This isn't really sorbet or ice cream...it's even better; simply frozen bananas that are pureed into a creamy texture identical to sorbet/ice cream. The texture is spot on, the taste is obviously 100% pure banana (no added sugar, cream, fat). I, of course, needed a little something to go with it...Raspberry Chambord Sauce sounded like a good choice.
Note: the sauce is also tasty on warm gingerbread, regular icecream, cake, about anything you can imagine!
The banana "sorbet / icecream" is perfect for the whole family! My daughter loved it, thought she was really getting ice cream and my baby was so cute with his first bite; very quick to do his sign language for "more".

BANANA SORBET WITH RASPBERRY CHAMBORD SAUCE

Banana "Sorbet / Ice Cream":
3 Bananas, overly ripe and frozen with the peel on

Raspberry Chambord Sauce:
8 oz frozen raspberries, thawed
8 oz frozen strawberries, thawed
1/2 cup sugar
1/2 lemon juice, freshly squeezed
2 oz Chambord, Raspberry Liquor

Make the Raspberry Chambord Sauce:
In a pan, bring the raspberries, strawberries, sugar and lemon juice to a boil and reduce to a simmer, stirring continuously for about 10 minutes or until thick enough to coat the back of a spoon. Take off heat and cool for 5 minutes. Add the Chambord and cool to room temperature. Store in fridge. Makes about 2 cups of sauce (more than enough for your banana "ice cream" and any other desserts (brownies, cake, ice cream, etc.). Keep refrigerated or freeze for later use. Tastes best when cold.

Make the banana "sorbet / ice cream":
Take the frozen bananas out of the freezer.

Use a vegetable peeler to peel off the skin making sure you peel all the fibers off the banana. Work quickly so the bananas dont melt. Put the bananas in a food processor and puree.

I usually puree for about 5 minutes, stopping often to move larger pieces to the bottom of the food processor.

Once the texture is smooth you can serve or put in a Tupperware container and back into the freezer so it hardens and serve when ready. Makes about 1 1/2 - 2 cups.


PRINTABLE RECIPE