Where have I been these past few days? Well, it’s been crazy. I contemplated taking a hiatus from blogging, but that would be the absolute worst thing I can do for myself, especially at a time like this. I don’t want to give up all the things that keep me sane. I’m firm in my resolve to keep blogging in general, and to keep having kitchen adventures to write about. But sometimes, things happen that can get in the way of the things we want to do.
The days following the 15th of January have been tremendous, and in a bad, really tiring way. It feels like someone pulled a rug from under my feet, and I keep trying to get up but slip back down because there’s actually a puddle of water underneath that rug. It feels like I’m running through a narrow path in a forest where all the trees seem to be reaching for me with their wooden fingers, and no matter how much I swat them away, they keep bouncing back and scratching me instead. Heck, it feels like I’m in a game of dodge ball, and there’s no place to run to because all the balls are coming at once in every single direction.
And maybe I’m having a difficult time getting back into stride what with this whole situation, but goodness does it suck up all the life out of me. ‘When does it end??’ I ask myself. Yeah, I want my life back, but as I shared in my personal blog recently, it’s gotten to the point where I have no idea when that is going to happen. This adjustment period is pretty ridiculous.
So Sunday morning I wake up and all I want to do is lounge around in my jammies, and yet a teeny weeny part of me is telling me to go into the kitchen. Surely it’ll do me good. Besides, didn’t I promise myself to post something for World Nutella Day this year? I already missed baking and posting for my birthday so I really didn’t want to miss another promise made to myself, but what to make that wouldn’t take too long and too much effort?
Well here it is: Nutella-Banana Ice Cream. Would you believe this thing only takes four ingredients?!
Heaven-sent. That’s one way of putting this ice cream, because it is in more ways than one. First of all, it’s delicious. And it’s also so easy I could’ve made it with my eyes close. I’m serious.
You don’t need to cook any eggs and cream. Heck you don’t even need eggs! Just half cream, cocoa powder, Nutella, and bananas. Oh, and a blender or food processor, because using your hands to mix this… Probably not a good idea if you’re going for the quick and easy. (You’ll need an ice cream maker too, of course.) The bananas act as a kind of thickener for the ice cream, and though only half-cream was used for this, it was still incredibly creamy.
It’s actually shocking how simple but so very good this is! (Good enough to double as my Blogiversary Treat!) Just the kind of recipe I need at a time like this.
Nutella-Banana Ice Cream
Makes about 1 quart
- 1 cup Nutella
- 3 medium* ripe bananas, cut into chunks
- 2 Tablespoons cocoa powder
- 2 cups half-and-half cream
- Before beginning the recipe, remember to chill your ice cream maker's bowl as per manufacturer's instructions.
- 1. Using a blender or food processor, process the Nutella and bananas until smooth and thick.
- 2. Sift in the cocoa, and process again to blend.
- 3. Lastly, add the cream and process until completely blended and smooth.
- 4. Transfer the mixture into a mixing bowl, cover tightly with plastic wrap and chill for 30 minutes.
- 5. Pour the chilled mixture to an ice cream maker, and process according to manufacturer’s directions. Once the ice cream is mostly frozen and has a consistency similar to soft-serve, transfer to a freezer-safe container and freeze for at least 4 hours to harden up.
I feel sad about it really, because it’s not just special breakfasts I haven’t been making lately. I haven’t actually made much of anything with my hands at all, not drawings or paintings, or food. It’s really sad, if you think about it. I’ll keep hoping for the best though. I still believe that things have a way of working out for the better in the end. I’ll put in the effort to ensure that.