Banana Oreo Ice Cream

Every summer my ice cream maker stares at me, and every summer I talk about making ice cream, but I just never seem to get motivated enough to do it.
However a recent trip to Boston and a homemade ice cream shop had me inspired. There I tried a wonderful Banana Oreo Ice Cream and have been thinking about replicating it ever since.

I decided not to make a custard base for my ice cream (this would involve eggs and stovetop cooking) and modified this banana ice cream recipe. One of the important changes I made was using fat-free half and half instead of milk or cream and the results were very satisfactory. Bananas have a lot creaminess so even without fat the froze well. (Of course there is fat added when you add the Oreos, but in comparison to most ice creams this one is pretty waist friendly.) You can actually make ice cream using only bananas, without an ice cream maker (one ingredient ice cream).

If you wanted to be really health conscious, nix the oreos and the sugar and add a little honey to taste. Or if you just don't care, use regular Half & Half, it'll work great too.

I would advise eating this the day that you make it, it can get a little hard in the freezer.

Banana Oreo Ice Cream
3 ripe bananas
3/4 (375 ml) Fat-Free Half & Half
1/3 cup of sugar
10 Oreos (or as many as you want)

Puree the bananas and Half & Half together, add sugar to taste (depending on the sweetness of the bananas). Let chill in the refrigerator until you're ready to use it. Pour the mix into your ice cream maker and follow it's instructions for freezing.

Put Oreos in a bag and smash them up into desired crumbliness.
Once the ice cream is firm scoop out of ice cream maker and gently mix in smashed Oreos, cover and place in freezer to set up.

Eat.