Monday, March 22, 2010
I tried different variations with this. You may have to test this to see what works best for you. I tried with the pineapple unfrozen and both bananas frozen, but it came out too soupy.
So I tried with everything frozen and it was really too hard to blend. So I've found that the following works best.
I stuck them in the fridge in the morning so they'd be ready for our after-supper ritual.
The week before it was chocolate ice cream and the week before that it was strawberry. :-) I think next week I'll try to do a pistachio ice cream.
If I had to choose a favorite, it'd be really hard to choose one, but I might have to choose the chocolate, over the Tropical Delight . . . . . but they're really neck in neck because they're both so delicious.
1 - 20 oz can drained pineapple chunks frozen - directions explained above
1 overripe small frozen banana cut into pieces
1 small overripe banana not frozen
3/4 - 1 cup of organic unsweetened vanilla soy milk
4 Tablespoons unsweetened coconut from health food store (optional)
4 Tablespoons pecans chopped (optional)
Blend in the vitamix until completely incorporated and serve. Makes 4 servings. Halve it for two people.