Licuado de plátano is the Mexican version of a banana smoothie. It’s more like a hybrid between a smoothie and a milk shake. I guess you could say it’s a healthy banana shake. Its main ingredient is milk, then fruit, and some people add honey and even granola, ice is optional.
I looove ice cream, almost as much as I love cheese. Last year we bought an ice cream machine at Costco and spent the whole summer making ice cream. This year I’ve been on a bit of an ice cream funk. All the ice cream alternatives without dairy suck, and I just can’t seem to get into sorbet. This banana cinnamon ice cream though changed my mind.
A couple of weeks ago I visited Pino Gelato in Hilton Head and I had already mentally prepared myself to eat sorbet when I noticed they had banana sorbetto. I was skeptical at first, but with the first bite I was won over. It was light, yet smooth and creamy. It was sorbet’s fatty cousin! That’s when I knew I had to recreate it at home.
Ok, so as you can already see from the pictures my ice cream is brown, which might be unappealing to some. I could’ve added lemon juice to prevent it from oxidizing, but I didn’t want to risk altering the flavor. It is made with bananas (of course), homemade almond milk, a pinch of cinnamon, and a splash of vanilla. That’s it! Pure, simple, and delicious!
The Recipe: Banana Cinnamon Ice Cream
Regular ice cream has a lot of fat, which is why it is still somewhat soft even though it’s frozen. This ice cream has almost no fat at all, so it will become very hard once frozen. Be sure to take it out of the freezer a couple of minutes before eating to let it soften.
Banana Cinnamon Ice Cream
- 6 Bananas, very ripe, 3 of them frozen
- 2 cups Almond milk
- 1 tsp. Vanilla extract
- 1/4 tsp. Cinnamon ground
- Blend all ingredients together until smooth.
- Place in ice cream machine immediately and follow the manufacturers instructions.
- You can eat it right away or put it in the freezer for later.
School has started and I now have several hours to myself, and I have to tell you it is great. I will be enjoying this as much as I can since it will only last until I can find a job that fits our schedule. I do miss my little guy though. There is only one downside to all of this, waking up at 6:00am. Nobody should have to wake up at 6 am, nobody I say!
Other that, I’m really enjoying taking care of all the boring stuff while the munchkin is at school, this way I don’t have to drag him to the grocery store or put on the TV while I make dinner. It is surprisingly freeing to be able to just play with him when he gets home instead of worrying about dishes, laundry, cooking dinner, or working on the blog.
That being said, I have been cooking up a storm. Just this week I made blueberry pie, hummus, chiles rellenos, ratatouille w/grits, banana ice cream, and granola. I never buy granola, because I could probably eat the whole box in one day. The good news is granola is super easy to make at home without all the additives, preservatives, and oil found in commercial granola.
The Recipe: Apricot Amaranth Granola
Rolled oats. almonds, walnuts, puffed amaranth, hemp seeds, cinnamon, brown sugar, and apricots tossed with apple sauce and peanut butter and toasted until golden brown. Delicious, satisfying and perfect for breakfast. Enjoy!
Apricot Amaranth GranolaPrint Pin Rate
- 1 1/4 cups Rolled Oats
- 1/2 cup Almonds, raw, chopped
- 1/4 cup Walnuts, raw, chopped
- 1/2 cup Amaranth, popped
- 1 tbsp, Hemp seeds
- 1/2 tsp. Cinnamon, ground
- 1 tbsp. Sugar, brown
- 1/4 cup Apricots, dried, chopped
- 1/4 cup Honey*
- 2 tbsp, Apple sauce
- 3 tbsp. Almond butter
- Preheat oven to 325F.
- In a large bowl combine oats, almonds, walnuts, amaranth, hemp seeds, cinnamon, brown sugar, and apricots.
- In a small bowl whisk together the honey, apple sauce, and almond butter.
- Pour wet ingredients into dry ingredients and mix by hand.
- Place mixture on a sheet tray lined with parchment paper or a silpat.
- Bake for 15 to 20 minutes until golden brown. Stir granola after 10 minutes in the oven.