You know what sounds good? Leaving work early to make Frozen Banana Ice Cream with Cannabis-Infused Coconut Oil!
High! Keira Fae here with a solution to the summer heat that’s healthy, delicious, refreshing, and super easy to make. So grab your keys, tell your cubicle neighbor that you forgot something important in your car, and get yourself home asap.
It’s Bananas! B-A-N-A-N-A-S!
Seriously, this recipe is Bananas! B-A-N-A-N-A-S!
Literally, this recipe is mostly bananas. You’ll see as we prep:
- 6-7 bananas
- 2 tsp vanilla
- 1 cup heavy whipping cream
- 2 tsp cannabis-infused coconut oil
- Optional: Toppings (chocolate chips, caramel, fruit, etc)
- Measuring cup
- Measuring spoons
- Medium size bowl
- Standard mixer
- Cutting board
- Makes two servings of 100mg each (200mg total).
Step 1: Freezing Bananas
Before starting, we need to freeze our bananas. Place your bundle of bananas in the freezer for one to two hours. Once the bananas are nice and frosty, take them out of the freezer and set aside.
Step 2: Whip it
In a medium size bowl, combine heavy whipping cream and vanilla and mix until you reach the consistency of whipping cream. Set aside.
Now, back to our frozen bananas.
Step 3: Go Bananas!
Peel then cut the frozen bananas into small, bite-size pieces.
Mix the bite-size bananas until they make a sorbet-like texture.
Slowly add the coconut oil and whipping cream mixture into the banana sorbet. Mix on low.
Once your banana cream is thoroughly mixed, place the bowl back in the freezer for 10 minutes.
Finally, the banana ice cream is ready to be scooped! Scoop into bowls and top with the treats of your choice.
You can’t ever go wrong with toppings, so have fun with it!