Wanna know something?
Ice cream is hands down my favorite dessert on the planet.
But if I’m being really honest with you, it hasn’t always been an easy relationship. I had an eating disorder in college that left me with some really bad feelings about my favorite dessert. We made up last year, which was kind of spectacular and uh-mazing, but that’s a better story for my other blog ‘cuz it’s kinda long.
Even though ice cream and I are playing nicely now, I don’t indulge every day. I prefer to save it for a special occasion.
If I want something with a creamy texture that isn’t off the charts sweet for a regular day I make this.
“What is that?” You ask.
It’s a strawberry banana mousse, and it’s super light and satisfying. It gives me a taste of something sweet and also satisfies my desire for a smooth, soothing texture without being bonkers on fat and sugar.
Here’s the recipe in case you wanna make your own.
Strawberry Banana Mousse
1/2 C Frozen Strawberries, Sliced
1/2 C Frozen Bananas, Sliced
1 C Whole Milk
2 T Coconut Sugar*
Place the bananas and the milk in the food processor, and combine until blended completely. (You have to use a food processor to achieve the fluffy consistency; a blender will make a smoothie instead.) Add the strawberries and the coconut sugar, and whip until fully combined.
It makes about 1 1/2 – 2 C.
You have to serve it immediately otherwise the airiness will diminish if you put it in the refrigerator or let it sit out too long.
*If you have sweet, organic frozen strawberries, you can get away with 1 T of coconut sugar. If you’re using the cheaper frozen kind you’ll probably need the full 2 T of coconut sugar.
OK, that’s all.
I’m off to write my football script for a while.