I have mentioned before that our youngest (2) has some SEVERE intolerance’s, DAIRY being the main “bad guy”. For example, the phrase I always say is, “If it’s baked in a cracker, she can’t eat it!”. So we are constantly trying to find substitutes for the everyday “kid” foods. Ice cream is a BIG ONE. She is at the age where she understands she can’t have it, but.. she doesn’t really want to be happy about it. Who wouldn’t be upset that they can’t eat ICE CREAM on a hot summer day? This makes things a challenge some days, but other days we come across a new idea!
During our recent move, we hired our babysitter to watch the kiddos while we renovated, moved, etc… (She is a miracle worker BTW) When she was here she mentioned making Ice Cream from bananas! I had heard of this before, and I have made it with other fruits, but I totally forgot about it! So when she mentioned this a light bulb went off. K loves bananas AND she recently loves Orea Cookies! BAM!
This was a special treat because the kids were interested in helping which really turned this into a family event. Here is what we did…
Dairy-Free Oreo Cookie Banana Ice Cream
4 OVERLY RIP Bananas- Flash Freeze in chunks (here is a good post about Flash Freezing)
1 cup or more of Almond Milk
1 teaspoon of Vanilla Flavoring –Optional
8 Oreo Cookies
1. First I took the frozen banana chunks and placed them, along with the almond milk and Vanilla into the blender. I pureed them until they were pretty smooth. Take breaks in your pulses so that you can push the mixture off the sides and thoroughly blend together. (I couldn’t have stopped here if I wanted, but we wanted to add the Oreos)
2. I crushed up 4 of the Oreo Cookies and blended them into the mixture. I blended until they weren’t really chunks of cookie anymore. This gave the ice cream a really nice chocolate flavor.
3. I then crushed the remaining cookies and folded them into the ice cream. DO NOT BLEND after this otherwise you will lose the “chunks” of cookie.
4. After I added the last of the cookie, I poured the mixture into a freezable container and covered. I then placed the container into the freezer and froze it overnight.
5. The next day it is scoop-able and has the same smooth texture of “real” Ice Cream!
My kiddos had a blast making this, and had even more fun eating it for breakfast the next morning! The best part is that our little one gets to feel like she is included in the Ice Cream club. Those precious smiling moments are priceless!