Last year I shared about Banana Ice Cream.
It truly is an awesome little treat, especially for the dairy intolerant/allergic!
However, with the addition of goat milk in our diets, I was excited about making ‘real’ ice cream for my family.
Only one problem: goat milk doesn’t have as much “cream” as cow milk does. And the cream is what I always used (pre-allergy days) to make delicious, creamy homemade ice cream.
Sure, I could let the goat milk sit in the fridge for days at a time, scooping off the cream that rises to save for ice cream. But come on – if I’m going to go to all that trouble, I’m going to make butter, not ice cream!
So the goat milk ice cream I had made so far was good, but very crystalline. And if I re-froze it (because, let’s face it, toddlers often don’t finish the food they’re given), it turned into just frozen milk.
Okay to eat, but not exactly what I think of when I think of ice cream, you know?
Now that bananas are in our diet, I knew I could make Zac some Banana Ice Cream, and I did. He loved it!
But I’d still like him to eat more goat milk, and now that I know too many bananas can trigger a fructose reaction in him, I’m hesitant to give him too much straight Banana Ice Cream.
So I experimented.
And, as I texted my friend the first night I tried it, “Bananas+Goat Milk in the ice cream maker=HEAVEN IN MY MOUTH!”
It’s rich textured on your tongue!
It is banana flavored, but not as overwhelmingly ‘banana’ as straight Banana Ice Cream.
And it gives us a creamy treat without quite so many bananas, hence, less fructose to wonk me and my boys out!
It’s also really easy.
Take one part goat milk to one part banana. I did 1 c. of goat milk and 1 c. of peeled bananas. Don’t mash the bananas, just drop them in the measuring cup until they’re roughly to the same measurements as your goat milk.
Throw them in a blender and process until smooth.
Pour it into your ice cream maker and turn on.
15-30 minutes later, you’ve got soft-serve ice cream!
So. Stinking. Good.
I made too much to eat the first night, so I put it in a container and froze it. It does turn out a tad more crystalline after being in the freezer than right out of the ice cream maker, but if you let it defrost just a bit, it turns creamy again.
And it kind of scoops. See?
Now, I’m sure you could just use straight cow milk for this, or, frankly, any milk substitute. But I didn’t try it that way. If you do, let me know how it turns out, okay?
I’m also sure you could also add cocoa powder to this to make chocolate-banana-goat milk ice cream, but that’s not on our particular safe list yet so I didn’t try it. Feel free, though! With the 1 c. “parts” measurements I used, I’d probably try 1/4 c. of cocoa powder to start and see if it needed more.
With or without cocoa, though, this is a great dessert for anyone!
- 1 part goat milk
- 1 part peeled, whole bananas
- cocoa powder (optional, for chocolate ice cream)
- Put the goat milk, bananas, and cocoa powder in a blender. Process until smooth.
- Pour into your ice cream maker. Turn on.
- After 15-30 minutes, enjoy your delicious, healthy dessert!