Sweet summertime and fresh cherries from a roadside stand=some pure Michigan bliss. I’ve always had that beautiful association since I was a kid having cherry pit spitting contests with my siblings in the street. Check out some of these oldies I dug up from freshman year of high school. Am I a flattering cherry pit spitter or what?
When I had cherries I needed to eat up so they wouldn’t go bad, I couldn’t think of a better solution than to make some banana ice cream. Still my favorite treat because you really can’t feel an ounce of guilt for eating any of the ingredients below.
- 4 bananas, frozen
- 1 cup cherries, pitted
- 1 tsp. vanilla extract
- 1 heaping tbsp. raw cacao powder
- ¼ tsp. of sea salt
- non-dairy milk (I used almond), as needed
- Place the frozen bananas into a food processor and process until bananas become the consistency of soft-serve ice cream (you may need to add milk to assist or speed up the process).
- Add remaining ingredients, reserving a ½ cup of cherries, and process until smooth.
- Add the last of the cherries, and process for only 5-10 seconds so larger pieces of the cherries are distributed throughout the ice cream.