Oh. My. God.
My house has been turned upside down by our discovery of the most amazing frozen treat ever created: banana cream. When I originally came across the idea of blending frozen bananas into “ice cream”, I was not sure it would fly in our house. My boyfriend had previously expressed a dislike of home made ice cream, and I was not sure how banana cream would be different. The recipe for banana cream is simple. Let some bananas ripen in a paper bag until they have brown spots. Peel them and slice them and then freeze them overnight. Let them thaw for about 20 minutes, and then pop those suckers in a blender. The result is a delicious summertime treat. It tastes exactly like ice cream, and the riper the banana, the less they taste like bananas.
Well, ladies and gentlemen, I stand corrected. Banana cream is now a staple in my kitchen, and I have begun experimenting with it. Last week I whipped up a batch of vegan caramel, and poured about a tablespoon into the mixer with some cinnamon. This week, I plan to create green tea banana cream to accompany vegan sushi night. One serving of soy ice cream contains about 200 calories and a lot of fat, but one banana, blended, only has 100 calories and virtually no fat. I’ve found that one medium banana makes about one serving of banana cream.
I’ve only just begun my banana cream experiments, but here are some flavor combinations you can try.

Dulche de Leche
vegan caramel sauce (You can use your own or my grrl scout cookie sauce here

Love Me Tender
1 TBSP peanut butter
chocolate chips or hershey’s chocolate syrup

Pirate’s Chai
a scoop of Pirate’s Chai green tea chai latte mix

Pumpkin Pie
a trick I learned while working in a coffee shop is that 1 TBSP chocolate syrup, 1 tsp cinnamon, and 1/2 a tsp of vanilla extract tastes just like your favorite Thanksgiving dessert

graham cracker crumbs and chocolate syrup
sprinkle with vegan marshmallows or blend in a tablespoon of vegan marshmallow spread

I’m also planning on trying chocolate chips, cinnamon toast crunch, cornflakes and coconut (for deep fried ice cream). The list really goes on and on.