TINY Kitchen Simple Summer Dessert: Banana Ice Cream Topped Shortcake with Honey and Berries

I loooove me some dessert. Who's with me? This one is simple, tasty, quick and healthier for you, PLUS it's dairy free for all of you avoiding the moo. The main ingredient: bananas. Around our house, whenever the bananas start to get a little over-ripe, I toss them in the freezer. I then use them for smoothies, banana bread and now this yummy treat. I recently debuted this one on Mother's Day, when we hosted my husband's family at our place; it was a hit with my dairy-free hubby and my picky niece even gave it more than one bite, so I think we have a new summer dessert staple on our hands. I hope you enjoy!

xoxo

Tessa

INGREDIENTS

4 over-ripe bananas, frozen

1/2 cup coconut or almond milk

1 tsp vanilla extract

pre-made shortcakes (store bought or homemade)

local honey

fresh berries of your choice (I used blueberries)

DIRECTIONS

• Pull your frozen bananas out of the freezer, place on a plate and allow to sit out at room temp for 15-20 minutes

• When bananas start to soften, snip one end of each and peel the banana, placing your frozen bananas directly into a food processor (TIP: when they're super ripe, you can snip and end and squeeze the banana out)

• Add your milk and vanilla to the food processor, then lightly blend until smooth

• Pour banana mixture into a glass airtight container and place in freezer for at least one hour

• When dessert time arises, remove ice cream from freezer and let sit out for 5 minutes

• In the meantime, place a short cake on each plate

• Using an ice cream scoop - run under warm water first! - gently scoop out a large delicious scoop of banana cream, and place on top of your shortcake

• Top with berries of your choice

• Drizzle honey across the top

• Serve and enjoy!