What is the difference between gelato and ice cream?
I wondered this for a bit before finally delving into cyberspace to discover the answer. To sum up my findings, gelato is an Italian ice cream that is typically lower in fat than ice cream (yay!). It also contains less air, making it denser, and it is usually served at a slightly warmer temperature than ice cream, making it softer in consistency. Does this sound a bit like banana soft serve to anyone? I thought it did!
Before anyone gets sassy in the comments, I know frozen bananas do not a gelato make, but I DO think the descriptions above aptly portray this creamy dessert we’re all enchanted with (and it beats the heck out of calling it ‘Processed Frozen Bananas’….
Whoever out there discovered that bananas could be frozen is a person worthy of some serious accolades, but the genius that somehow whirred them into this delicious treat should be given preferential treatment for life! Hugs and kisses to you both.
- 2 frozen bananas
- 3 T. raw almond butter
- 1 t. maple syrup
- 1 T. vanilla extract
- ¼ t. almond extract
- ¼ c. light coconut milk
- generous pinch (or two if you are a salt fiend like myself) sea salt
- Throw everything into your food processor.
- Process until well-combined and creamy.
- Freeze for a bit if you like your ice treats a bit harder, but it’s delicious as is!
Inspired by this recipe
I love the additions of the almond butter as well as the extracts. I’ve had plain banana soft serve, and it was a nice and healthy treat, but the almond butter brings a richness that can’t be duplicated, and vanilla and almond extracts add loads of flavor without extra calories!
I typically eat this right away, but I’ve also frozen it for a bit, and it’s delicious that way as well!
What are your favorite add-ins when making banana soft serve?
Aside from the above, I often add in greek yogurt for a good dose of protein. Dee-licious.