Banana Ice Cream

Happy New Year everyone!

New Year's resolutions are flying left and right right now, so what better post could I start the year off with than the healthiest ice cream in the world?

If you are looking to try something new or make some healthy changes or additions to your diet this year then please give this a try. It's magical and you'll love me for it.

Behold. BANANA ICE CREAM!

Unless you've been living under a rock you probably know all about banana soft serve ice cream. I admit I'm a little late to the party on this one, but if you're anything like me, that is ice-cream obsessed, then this could quite possibly change your life. Especially if you are vegan or lactose intolerant. I should also mention that this "ice cream" is completely guilt free. What could be better?

Ice cream has always been one of my favourite cheats. Mint chocolate to be specific. The stuff is like crack! Thanks goodness for this alternative...and my self-control, hehe. I think I first discoverd banana ice cream from the lovely Angela over at Oh She Glows. It was her healthy vegan Chocolate Chip Cookie 'Blizzard' that got me interested.

100% natural and vegan. No chemicals or preservatives. 100% dairy free. Totally kid-friendly and so so easy to make.

If you've never done this before all you need is a food processor, some frozen bananas and a few mix-ins. It's that simple. Just take your frozen banana's and whiz 'em up, scraping frequently, until you have silky-smooth ice cream. Next time you find yourself craving a big bowl of ice cream give this a try and I promise you will be satisfied.

When you process the banana's, you'll first notice that they turn granular. They might even turn into a single ball that spins around the food processor, but not to worry, just keep processing and the banana's will start to turn creamy around the edges. This is when you'll want to stop and scrape down the sides, then continue blending and scraping creamy consistency. You can always add a little splash of milk (non-dairy if you wish) to help it along. The whole process should take about 5 minutes in total.

It's great plain just the way it is, but if you're feeling extra decadent, definitely give this recipe a try.

Chocolate Ginger Banana Ice Cream gluten free, vegan (serves 2-3)

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Ingredients:

• 3 peeled banana's, cut into chunks and frozen for easy processing
• 4 Tbsp cocoa powder
• 1/4 tsp ground ginger
• splash of pure vanilla extract
• 2 tbsp crystallized/candied ginger, chopped

Directions:

1. Peel and cut your banana's into smaller chunks, then freeze in a zipper bag for at least 2 hours (I will freeze them over night and often have some in the freezing handy at all times - perfect for smoothies too).
2. Blend banana's in a food processor, stopping to scrape down the sides every so often until they resemble soft serve ice cream.
3. Next add in your cocoa powder, ground ginger and vanilla and process until combined. Then with a spatula or spoon stir in chopped ginger.
4. You can enjoy it right away or transfer to a freezer friendly container to store in the freezer. If you do store it in the freezer it will become solid again, just use an ice cream scoop when you are ready to serve it. Just like real ice cream!

**Note** Please don't try to make this in a blender. There isn't enough surface area for the blades to chop the banana's and will not turn out. Bring out the food processor for this one.

Have you discovered banana soft serve yet? What's your favourite ice cream flavour?

Magic Bars

Happy Friday!

I hope everyone had a wonderful Christmas shared with family and friends. 

Now go grab a glass of milk and get ready for some ooey-gooey goodness.

When I think of holiday baking I automatically think about baking with my mom when I was little. Magic bars and chocolate chip cookies made with love for Santa. Well the cookies were for Santa. The magic bars were for us. We just got to share the cookies with Santa, hehe. I don't remember when we first started making magic bars, but they were definitley made during the Christmas holidays in our house.

A couple of Christmas' ago someone gifted our family some homemade baked goodies. I couldn't believe what I saw when I opened the tin.

I bet you can guess.

Yep, MAGIC BARS! Well I of course had to have one, and oh wow! 

It was like my childhood exploded in my mouth!

The holiday just wouldn't be complete without making a batch of these squares.

Traditionally my mom never fully followed the original recipe. She got rid of the nuts, used more chocolate chips, and added mini marshmallows to the mix. Instead of pouring the whole can of condensed milk over top of the graham crumb base she would pour half and save the other half to pour on top of the chocolate chip/coconut mix. But the best part about making these is that there's real mixing required.  

Magic bars, also know as seven layer bars normally consist of:

1. A graham crumb and butter bottom
2. Semi-sweet chocolate chips
3. Flaked coconut
4. Sweetened condensed milk
5. Chopped nuts
6. And sometimes butterscotch chips and white chocolate chips

These are such a treat. If you've never given them a try then you simply must. They're easy as anything. Even for those people who say they can't bake without setting a fire. Sweet, rich, and delicious. The hardest part is waiting for them to completely cool before you can eat one.

Magic Bars (makes 12-15 bars)

Print or Email this recipe.

Ingredients: 

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 (14oz) can sweetend condensed milk
• 1 1/3 cups shredded unsweetend coconut 
• 2 cups semi-sweet chocolate chips 
• 1 1/2 cups miniature marshmallows

Directions:

1. Preheat oven to 350*F. Combine graham cracker crumbs and butter in an 8x8 baking pan (I like to use a non-stick aluminum pan). Make sure the butter is evenly mixed with the graham crumbs. Press the crumbs firmly into the bottom of the pan.
2. Pour half of the condensed milk evenly over the crumb mixture. In a large bowl, toss the coconut and chocolate chips together and then sprinkle evenly into the pan over the condensed milk.
3. Next, layer the marshmallows on top of the chocolate and coconut. Evenly, pour the rest of the condensed milk over top to finsih.
4. Bake for 25 minutes until lightly browned. Cool completely on a wire rack before cutting. 
5. Cut into bars and enjoy!