No time to cook? Ya, I hear ya. This is one book that speaks to my heart. Why? Well, as you know I do work full time and I blog part-time so when do I really have time to prepare all these yummy recipes? Like never.
But I make it a priority to do so and sometimes I turn to recipes that are stupid quick to get the job done. This one is definitely the easiest I’ve ever made and it totally delicious and refreshing PLUS as an added bonus it’s nutritious and super low cal.
When my friends over at DK Publishing sent me the NO TIME TO COOK BOOK I was actually in awe with the all the cute little step by step illustrations for the recipes. The No Time to Cook Book by Elena Rosemond-Hoerr contains over 100 foolproof recipes that cover breakfast, lunch, dinner, desserts and even entertaining ideas for guests.
I tackled the no churn banana ice cream because I was craving for something cool and refreshing for dessert one evening. No ice cream maker? No problem. I took my frozen bananas and whirled them around for a few minutes in my blender. Once they were nice and creamy, I added a bunch of smashed blueberries into the mix and popped it into my freezer.
Here’s when things got a bit nasty. When I returned to take out my nice ice cream I had a bowl of soup instead of a frozen dessert. This has never happened before! Later I discovered that it wasn’t something I did, it was something the freezer did.
- 3 -4 ripe bananas
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen blueberries, mashed
- Peel the bananas, chop them into ¾ inch chunks and place in a freezer friendly container with a tight seal. Freeze until totally frozen.
- When bananas are frozen solid, process them with the vanilla, until you have a smooth thick ice cream.
- Mix in the blueberries and eat immediately or refreeze to serve at another time.