Tropical Slush

Tropical Slush

Does the heat of summer have you melting?  This taste of the tropics will cool you right down!

And best yet?  This ice “cream” is dairy free!

If you have not yet discovered the blank food canvas that IS the blended frozen banana, you are missing out.  There are no longer charred black random bananas floating around the back of my freezer awaiting the “craving banana bread-must use up the frozen bananas” day.

In fact, finding bananas for banana bread is no longer an option in our house.  They are ALL saved for this icy treat.

When the bananas on your counter begin to get brown spots, simply peel, place in a gallon freezer bag and drop them in the freezer.  Allow to freeze for 12-24 hours.  When ready for “ice cream”, gather ingredients and remove bananas from freezer.  For best results in blending, slice into approximately 1 in thick slices before processing.

The variety of options for mix-ins are endless.  Nutella and peanut butter, strawberries and blueberries, caramel sauce and Hershey’s syrup- all have found a way into the food processor, with the bananas, at one time or another.

But this tropical version is our family’s favorite.  Creamy banana, coconut water, chunks of fruity mango, and icy pineapple combine together to transport your taste buds to the nearest palm tree swaying, black sand beaches, blue water surrounded island.

Tropical Slush

4-5 ripe, frozen bananas, peeled
1 cup frozen mango chunks
1 cup frozen pineapple pieces
1 cup coconut water, or to desired texture

Cut banana into approximately 1 in slices.  Place in food processor and pulse until banana begins to get creamy.  Add in remaining ingredients and continue to pulse until slush is desired texture.

Serve immediately