A Post From Rip!
Yes, banana ice cream may sound too delicious to be true. But this version sticks to the plant-strong variety, so there is no dairy in this dessert. It’s well documented that high levels of fruits and veggies reduce your cancer risk, but in particular, bananas have been shown to help protect against kidney cancer.
You take a few bananas, slice them up, put them in the freezer and blend them with a drop of vanilla extract and water. I like to sprinkle cinnamon on top.
Here’s my family recipe:
One ripe banana per person; the riper the banana is, the sweeter the “ice cream” will be.
1. Peel and slice the bananas, place on baking sheet and freeze
2. Remove from freezer and slightly thaw enough to remove from baking sheet
3. Place frozen bananas in a strong blender or juicer with 1/2 teaspoon vanilla. It comes out creamy and delicious. Sprinkle to your liking with nutmeg or cinnamon and sliced berries.
This works equally well with frozen mangoes or frozen berries or a combination of fruit. Experiment to see what you like. If using a blender, it may be necessary to thaw the frozen bananas a little longer than in a juicer. This recipe is from my father, Dr. Caldwell Esselstyn’s book, Prevent and Reverse Heart Disease. To read an excerpt, click here.
