One-ingredient banana ice cream is cheap and easy to make at home. Hence, it makes sense to keep a supply of frozen bananas to save money. Recently, I learnt that to create a new habit, we simply reduce the activation energy for the positive habits that we want to implement. This means, the less effort and energy it takes to carry out the activity, the more likely we will stick to the habit. This is known as the 20-second rule. I decided to apply the concept to make me eat less commercial sugar-laden ice cream.
To make it easier to enjoy the ice cream, I store the bananas in large glass pasta jars by serving portions, e.g. left bottle – for three persons, right bottle – for two. By the way, that’s Korean hot pepper flakes stored inside the freezer too, just like Maangchi
// when it’s time for dessert, retrieve a jar from the freezer,
// add some dairy or coconut milk,
// for a soft-serve consistency, do not add too much liquid or it’ll turn into a banana smoothie instead.
// here’s the reason why I use these pasta bottles; I use an immersion blender to puree the frozen bananas. Then, I eat the ice cream straight out of the jar! How convenient! And that’s how I apply the 20-second rule to eating homemade banana ice-cream and avoiding factory-made ones!
2 thoughts on “No Churn Banana Ice Cream – Immersion Blender Method”
This is a great idea! It’s difficult to eat frozen banana nice cream since it freezes into a rock like consistency.
Exactly, make only when you feel like having one!