Homemade Healthy Banana Ice Cream

It's summer and dare I say, getting HOTTER by the minute! The weather makes me reminisce back to my childhood when I actually liked all this hot weather. One of the main reasons was the ice cream truck would come around my neighborhood two or three times a day and each time it did, I would beg my mother for money and when she usually said "No," I'd try and scrounge up change in time before the truck passed my house. Seriously, though, those superman popscicles, with the gumballs in them, where do you buy those? Not at the store as far as I can tell!

Well, I still love ice cream, but not the guilt I have from eating it. I like frozen yogurt, but even then, it's not always healthy. While it may be low fat, the carbs are usually out of this world. In my own happy place, I'm eating gelato from a giant waffle cone dipped in chocolate and sprinkles on the outskirts of Rome. In reality, though, I wanted to come up with a better option.
As a kid, my grandma used to make us "ice cream" by blending together frozen fruits- usually strawberries and bananas or blueberries that she picked and froze in the summer. I decided to pick an idea from those wonderful memories. I'm not a photographer with a sassy camera, just a sassy attitude, so all you're getting is the end shots of the product drizzled in chocolate sauce (homemade, too, but that's for another post.)

Homemade Banana Healthy "Ice Cream"

3 bananas, peeled, frozen
1/4 cup milk- more or less as you like it. I used skim, but it's way better with whole, 1%, or 2%.
A handful of frozen fruit- raspberries, blueberries, 2 apricots- whatever other fruit you want to add, basically. It's totally optional.
a tiny splash of vanilla

Put everything in a food processor or blender and let her rip until it forms a nice creamy consistency. I like it thick- my grandma never added any milk, but the milk makes a nice, creamy texture.

If you don't want to dig out the blender or food processor every time, you can whip up a whole batch at once with room temperature fruit and freeze it. It just makes the "ice cream" a little harder.