June’s Recipe: Orange Banana Ice Cream, Ginger Pineapple Sauce

 

June 28, 2011

Summer is not complete without a cool treat. This guilt-free delight is simply the best to enjoy anytime of day.
My children love the surprise of eating ice cream for breakfast. I am thrilled that they are refreshed with nutritious energy.
Happy Eating!
Chef Mandy
www.chefmandy.com

Orange Banana Ice Cream

(Yields 6 servings)

• 6 bananas
• Young Living orange essential oil

Peel and quarter bananas. Freeze for at least 24 hours. Process frozen bananas through a twin gear, auger, or masticating juicer. Drop five drops of orange essential oil on each serving. Note: My machine choices are the Hurom or Champion brand juicers for perfect soft-serve ice cream.

Ginger Pineapple Sauce

(Yields 2 cups)

• 2 cups pineapple, chopped
• 2 tablespoons creamy, raw honey
• 1/2–1 teaspoon fresh, grated ginger
• 1 drop Young Living ginger essential oil

Blend ingredients in a high-speed blender until smooth. Serve with Orange Banana Ice Cream.