(bouncy music)
- Hi, I'm Jerry James Stone,
and you're watching Cooking Stoned.
On today's episode, I'm going to make this
Fourth of July, Neapolitan, Fourth of July,
whatever you want to call it,
I'm going to make ice cream.
And the best part about this ice cream is,
well, there's actually a few good parts.
One, it's vegan and I know, like,
sometimes vegan things can be a little scary.
I say that as a, you know, vegetarian of 23 years.
But this actually is not scary, I promise it's not.
The best part about it, well,
a lot of these foods can be overly processed.
This one is not.
So, this is vegan, it's not overly processed,
and it actually only takes three ingredients
to make this strawberry and blueberry,
Fourth of July ice cream.
And I think you're really going to like it.
It's super-quick, five minutes to make.
You're done. You're set.
You're out lighting off fireworks. Enjoy.
So the best thing about this ice cream is
one, it only takes these three ingredients:
bananas, strawberries, and blueberries.
So, outside of only taking three ingredients,
it also only takes about five minutes to make.
But it's five minutes of actual worktime.
There is some freezing time
where you don't have to do anything at all.
But the first thing is to peel your banana.
What you're going to do is you're going to
cut it into little coins.
They just need to be about equal size.
They don't ...
You don't have to be like a whole Anal Amy about it.
But just about equal size,
and the reason for that is because they're gonna freeze.
You're going to freeze these and you want them
to all be frozen around the same time.
But secondly, when you put them through the food processor,
which is the sort of final step here,
if they're around the same size,
then they will equally, they'll be cut up equally.
Whereas if you have something that's like that size,
then that is going to take longer to chop up,
while the other stuff turns to mush.
So you don't want that to happen.
So just, cut them into-- don't let it fall,
but cut them into equal size coins,
and then lay them out on a baking sheet,
that's been lined with parchment paper.
That's what you're going to put in the freezer.
And then you just freeze the bananas
for about two hours.
So to make the "ice cream,"
we're going to take our frozen bananas here
and we're going to run them
through the food processor.
The thing that's really interesting about this is bananas,
because they're higher in sugar than they are water,
when you freeze them,
and then pulse them in a food processor,
they actually just become really nice and creamy,
like ice cream.
An interesting fact about bananas
is that they actually are radioactive.
They're really high in potassium
and they're specifically high in potassium 40,
which is a radioactive isotope.
So, anyway, we're going to go ahead
and pulse our strawberries and bananas, here.
As you can see, it sort of has the kind of tacky texture
to it, just like ice cream.
Well, maybe not exactly like ice cream,
but it's close enough.
Not bad for two ingredient ice cream.
So I'm going to put this into our pan,
and them I'm going to put it in the freezer,
to thicken it back up.
Now I'm going to go ahead and put this
in this pan here.
And I want to do it ...
I'm going to make this sort of like a Neapolitan,
so I'm going to do my damnedest to keep it on its one side.
Now I'm going to make the blue part of the ice cream,
so adding another cup and a half of frozen bananas.
Now, as you can see, I rinsed out the food processor,
because, well, we're making a Neapolitan ice cream,
and unlike our flag, these colors will run,
so you want to actually make sure
that you don't intermix them.
Another interesting fact about bananas,
since I'm talking about them today,
is that all bananas are actually a clone of each other.
They come from a single plant that
wasn't actually popular until the 1960s.
There was another plant that was used.
And the reason for that is
it was actually wiped out by disease.
Now we have this other plant,
which is actually provides all of the bananas.
This plant's from Southeast Asia
and it's called the Cavendish banana,
and that banana is...
So every single banana,
when you're looking at this one,
is actually a clone of the one next to it on the shelf.
Interesting fact.
So, I'm gonna go ahead and pulse
another cup and a half of bananas,
and then once that's nice and smooth,
kind of like a soft-serve ice cream,
then I'll add in the blueberries.
As you can see that kind of almost
looks like ice cream, right?
So the reason that this sort of works,
I'm not usually a fan of replacement type recipes,
but because the banana is frozen,
it's not, it sort of loses some of that banana flavor,
and almost kind of tastes like vanilla ice cream.
Add in the remainder of the blueberries.
Let's go ahead and pulse that.
Oh yeah, that's coming together nicely.
Now we have the blue part of our
red, white, and blue ice cream.
I'm gonna go get the other ice cream out of the freezer,
so we can add that.
Now let's go ahead and add that
to the other third of the pan.
The thing that's sort of nice about the banana texture
is because it's so gooey,
it actually doesn't get too out of hand.
Stays sort of in control a little bit there.
This is coming together nicely.
The other thing to keep in mind about
that whole cloning thing that I was talking about,
is with all of the bananas being from the same species,
that means bananas could easily be wiped out.
Not to freak you out or anything.
Now we're going to make our "vanilla ice cream,"
by just pureeing the rest of the bananas.
So we did a cup and a half-ish of the other bananas.
It takes about six bananas total to do this recipe.
Of course, you can do more
depending on how much ice cream you want.
Those six bananas equals about five cups of chopped bananas
and we did one and one half cup with the other flavors
that involved other fruit,
and we're going to do two cups of this one.
Let's just pulse that.
And, there you go.
Now I'm going to put that in the pan
with the other flavors.
Now let's go ahead and add the vanilla part
to our ice cream, here.
Just flatten that out in,
so you have your red, white, and blue.
So then I froze it for just a few minutes
to firm everything up.
And go ahead and serve. Enjoy.
(bouncy music)