Banana Sorbet w/Chocolate Sprinkles

I have a bag in my freezer where bananas go when looking at them wrong and moving them at all makes them start to come unpeeled all on their own. I thought I only had one of these bags, but in rearranging my freezer the other day I realized I had two, or just over a dozen bananas.

The best way to peel a frozen banana is to soak it for 3-5 minutes in warm-from-the-tap water, the peel then slides off with very little effort. Yesterday we made banana peanut-butter nutella smoothies (the peanut-butter nutella was the boy’s idea). While sticky, sweet and cold, they were not the most popular thing I’ve ever made.

It is still hot today, so we made Banana Sorbet, I added chocolate sprinkles because they make most everything that much better.

The boys sat on the counter/stood on a chair and “helped” – mostly by liberally sampling the sugar which had crusted in the measuring cup, and then from the ice cream freezer bowl.

After several hours of impatient waiting each boy was granted ONE small scoop. It was very popular with both of them, and Oliver made a point of demanding more chocolate “finkles.”


From The Perfect Scoop

  • 4 medium sized ripe bananas
  • 1 cup water
  • 3/4 cup sugar
  • 2 teaspoons freshly squeezed lime juice
  • 4 tablespoons chocolate sprinkles

Puree everything in blender or food processor until smooth. Freeze in your ice cream maker according to the manufactures directions. Fold in 4 tablespoons chocolate sprinkles. photo

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