This week, the heat and humidity have been overbearing. I feel like I have to wade through the thick air to get to my car, which is sweltering in the southern sun. The good news is this: if I make it home alive, I can cool down with this 3-ingredient low-cal snack. Plus, it’s got all the “frees” – dairy-free, gluten-free, sugar-free, guilt-free, etc.
Seriously, though, this faux ice cream couldn’t be easier. As an added bonus, it gives me a use for the mint jungle I’ve got going on in the garden.
I don’t have any in-process photos of this recipe, because there weren’t very many to take. Simply freeze bananas, then put them in a food processor with some mint. Mix in mini chocolate chips, and then eat! With those kinds of credentials, you could eat this stuff for breakfast. And trust me, in Charleston, it’s hot enough to want to eat ice cream for breakfast.