Some things in life are perfect only once.
Take a candid photographer trying to capture a young girl jumping into the air. If he clicks the shutter too soon, he will catch the child with her knees bent, ready to spring. If he’s too late, he will end up with a picture of her landing with her hair flung into her face. He has one moment to capture the girl airborne, her eyes shining, her curls rising off her shoulders, and her hands lifted gracefully over her head.
A second example is a special occasion, like a wedding or a reunion. You can try to relive the moment, but you can never recreate that euphoria.
Here’s another example, and something very personal to me: Bananas.
Bananas are either green or spotted for me. There is that brief moment where they are yellow, but never when I’m looking.
It’s like a game of red-light-green-light. You count to three and turn around, but the players are not close yet. You look away and count again, but the players are still far away. Suddenly, a player tags you and runs off. There was one second where you could have tagged him back, but you missed it. That is the moment where the bananas are yellow. Then they are covered in spots and fruit flies.
If you like baking, you will use the brown bananas to make banana bread. That’s a lovely twist to this precarious fruit. If you are crafty, you will peel and freeze the bananas for cake or smoothies. However, if you are anything like me, you have more frozen bananas than you can count clogging up precious freezer space.
One day, I had enough. There was no more excusing the growing supply of frozen bananas as potential cake ingredients. It was time to take action. Bring on the blender!
The beauty of this recipe is that every moment is perfect for it. There’s no waiting for the peel to turn yellow, the fruit to soften, the oven to preheat, the grass to grow, the video to load, the sun to rise, the sky to fall, the stars to align, or the zombie apocalypse to reign.
When life makes you bananas, make ice cream.
Chunky Monkey Ice Cream
- 5 peeled frozen bananas
- 1/4 cup maple syrup
- 1/4 coconut milk
- 1/3 cup natural peanut butter
- 1/3 cup melted dark chocolate
Ice Cream Cone:
- gluten-free tortillas
- honey, for brushing
- For a dipped cone:
- melted dark chocolate
- coconut shavings, sprinkles, cookie crumbs, toffee bits, etc.
- Blend the bananas, maple syrup, and coconut milk until smooth and creamy.
- Pour into a freezer-safe container and add the peanut butter and chocolate. Quickly swirl for a marble look.
- Freeze about 6-8 hours or overnight.
- Serve in a cup or a cone.
Ice Cream Cone:
- Preheat the oven to 350 degrees.
- Brush or spread the honey on 3/4 of the tortilla.
- Starting from the end without honey, roll the tortilla on an angle to create a cone shape. Add a bit more honey to the outer flap to help stick if needed.
- Fill the cone with tinfoil to keep the shape of the cone.
- Toast the cone for about 10-20 minutes, depending on the tortilla. Keep an eye on the cone.
- When the cone cools down, dip the edge in the melted chocolate or spread it around the edge with a knife.
- Quickly dip or sprinkle the coconut shavings, sprinkles, etc.
- Stand the cone in a tall glass and place in the fridge until the chocolate hardens.
- Top with ice cream and enjoy.