One Ingredient Banana Ice Cream!

The major tips can be summed up as:
• Peel your bananas first.
• Cut them into small pieces.
• Freeze for just 1-2 hours on a plate.
• Blend, blend, blend - scraping down the bowl when they stick.
• Enjoy the magic moment when they turn into ice cream!

Directions:
1.  Pick a couple of ripe bananas. They should be sweet and soft but not too mushy.

2.  Peel the bananas.

3.  Cut them into coins.

4.  Freeze the banana pieces for at least an hour or two.

5.  Put the pieces into a food processor or blender.

6.  Blend on high. Initially they will look crumbly and piecemeal.

7.  The mixture will probably get stuck a lot. Keep scraping down the bowl.

8.  Suddenly, as you keep blending, you will see a change. The bananas turn creamy!

9.  Now is the time to add a scoop of peanut butter or anything else you care to mix in.

10.  The ice cream will be the texture of soft-serve, but if you freeze again in an airtight container, it will get harder and more like regular ice cream.

Source: The Kitchn
http://www.thekitchn.com/how-to-make-creamy-ice-cream-w-93414

No-Bake Lemon Cream & Coconut Icebox Cupcakes

makes 24 cupcakes
2 ounces cream cheese, very soft
2 cups whipping cream
1/3 cup powdered sugar
1/4 teaspoon salt
2 large lemons, zested and juiced (about 1/3 cup juice)
72 Nilla wafers (from 1 box)
1 cup sweetened coconut flakes
24 raspberries, fresh or frozen and defrosted

Whip the cream cheese until very soft in the bowl of a stand mixer (or use a large bowl and hand mixer).

Gradually whip in the cream.

When it has been smoothly combined with the cream cheese, add the powdered sugar, salt, and lemon zest (about 2 tablespoons).

Whip until the cream forms firm peaks, then slowly beat in the lemon juice.

Continue beating until completely combined. The cream should still hold soft peaks.

Place a Nilla wafer in a cupcake paper (I used regular-sized cupcake papers) or in a ramekin. Smear about a tablespoon of cream on top of the wafer. Smear cream on another wafer and put it on top, then repeat once more, for a total of three layers. Sprinkle coconut generously over the stack. Repeat until you've used up all the wafers and cream. Top each with one raspberry.

Refrigerate for at least 4 hours, or until the stack has softened into a cakey texture.

Source: The Kitchn
http://www.thekitchn.com/no-bake-recipe-lemon-coconut-icebox-cupcakesrecipes-from-the-kitchn-168324