I Scream, You Scream, We All Scream for…Zucchini and Bananas?!

I made banana ice cream tonight, because I wanted something a little sweet. It was 99% fruit and vegetable and 1% all natural sweetener and spice.

The recipe (in case you’re interested):

1 cup of sliced frozen bananas
1/2 cup of sliced frozen zucchini
Some chocolate stevia (to taste, though dates would have worked as well)
and a dash (or two) of cinnamon
Enough water to blend (Add 1 tablespoon at a time)

Throw it all in the blender (scraping down the sides when necessary) and voila! It was to die for. And as the die-hard calorie counter in me thought: “Wow, this whole thing is only 139 calories and has absolutely no fat!”

Believe it or not, this blog post is not about the ice cream.

It’s about the fact that I’m just weeks away from forty and I never knew that you could make ice cream without dairy, without sugar, and without fat.

Seriously, what’s wrong with this picture?

How could I have gotten to forty – given all of the years I have struggled with my weight – and not known that you could eat this way?

Seriously, it boggles the mind.

Perhaps it has something to do that there’s no big business money to be made in selling raw food. Maybe it’s because the “food” industry – and I use the quotations meaningfully are more interested in creating “fat-free” and “low carb” options that can stay on the shelf for years than they are in educating people on how to eat!

I mean, for all of the years that I either ate ice cream (and felt bad about it) or didn’t eat it (and resented it) there was nothing stopping me from tossing a couple of bananas and some, er, squash, into a blender and making my own.

Nothing, that is, but knowledge and an unhealthy dose of cultural conditioning.

One of the things that I like about going raw is that it forces you to rethink just about everything that you’ve ever thought about cooking or food. It forces creativity, because if you don’t get creative – fast – you’re not going to succeed.

Today, I am going to make hummus, tabouli, and Pad Thai (all raw). Given that I use zucchini in my ice cream, I’ll let you just think on what today will bring.

By the way, if you’re more of a chocolate ice cream sort of person than a banana ice cream sort of person, you can add raw cacao (2 Tbs) and raw chocolate nibs (1 Tbs) to the base described above for a truly decadent treat! You might also want to change the banana:zucchini ratio to 1 cup of banana and 2 cups of zucchini.

If you try it, drop me a note and let me know what you think! Or better yet, if you make up your own version, let me know! One can never have enough healthy ice cream options!

2 comments so far

  1. Patty on

    Do you peel the zucchini before you freeze it?

    At least this is more doable than the raw ice cream recipe that I found in my first “raw” book. Her recipes call for coconut meat. I can’t imagine buying and splitting open coconuts!

    Zucchini and bananas are no problem.

  2. KJ on

    I don’t. But that’s so I can put in a few drops of peppermint essential oil and pretend it’s mint chocolate chip!

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