Once I was missing the chocolate peanut butter milkshakes from a local diner here in town so I put the following stuff in my smoothie maker and made a pretty damn good milkshake:
unsweetened cocoa powder
Came out pretty good but SUPER heavy. I got really full off of it.
This weekend i was craving something sweet and frozen. So as i was walking around the yard, i noticed how nice the rhubarb looked! So i picked a few stalks, chopped them into pieces and simmered them w/ a small amount (1-2 tbsp) of water. I added a splash of organic vanilla, cinnamon, and about a cup of fresh strawberries. Turned the heat off and mashed it all together and put it in the freezer after it cooled. It froze pretty solid so i had to defrost it in the fridge for a few hours before i could eat it. It was really good! My niece (15 months) loved it, as well! I liked having the bites of strawberries that didnt mash completely, but i considered putting it the food processor to smooth it out.
You can chop and freeze bananas, then blend/process them into soft-serve. Sweeten and add your favorite ingredients. It's a fast and tasty snack.
Sweeten....Bananas? Honestly, frozen bananas are more than just sweet enough.
Sweeten as-you-like, if-you-wish, etc. Or none at all.
I second Katamani's recipe. My wife and I make this once a month or so and enjoy greatly
I have to share. I was COMPLETELY addicted to ice cream... Dreyer's Mint Chocolate Cookie (1/2 the fat, so I could eat twice as much!).... well, I finally realized it ended up on my love handles and butt!
I have been primal this entire week, and proud to say I have not had a molecule of ice cream...
I will check out Katamani's recipe. I enjoy coconut milk in my smoothies (instead of regular milk) - protein powder, berries, almonds, flax and sometimes a bunch of organic spinach.
Mango Ice cream
Mango puree - 1¾ cups (puree from about 3 mangoes)
Heavy whipping cream - 1½ cups
Sugar - ¼ cup + more (1/4 cup of sugar is perfect to sweeten the cream + more as required as per your mangoes' sweetness)
Pure vanilla extract - 1 tablespoon
Puree the mango with enough sugar to make it sweet.
Chill bowl, heavy cream and whisk in the freezer for 10 minutes for easier whipping.
Add ¼ cup of sugar to the cream and start beating it using whisk attachment till you get stiff peaks. Do not over beat otherwise it will curdle.
Then add pureed mango and vanilla.
Fold them in using spatula; pour it into a freezer safe shallow container. Cover it and let it half set. It will take about 4 hours.
Once half frozen then remove it to the blender and blend it into smooth, so ice crystal will break.
Pour it back to the same container. Cover with plastic wrap. Make sure that plastic touches to the surface of the ice cream. Thus there will be no ice crystal on the surface once frozen.
Let it set completely. Scoop and serve.