Banana Nice Cream
This guilt-free Banana Nice Cream is not only insanely yummy but also healthy and requires only one or two ingredients. This is a great way to use up those ripe bananas you didn't use for smoothies or oatmeal. Also, if your grocery store discounts ripe bananas, it'll be friendly on the wallet. There's no added sugar, just the fruit.
Servings: 2
Calories: 246kcal
Equipment
Ingredients
- 4 ripe bananas sliced and frozen
- ¼ cup unsweetened plant-based milk if necessary
Optional Toppings
- A dusting of cinnamon or cacao, cocoa, or carob powder
- 1-2 Tbsp pecans or other nuts or seeds omit if keeping this very low fat
- Fresh berries
Instructions
- Slice bananas into 1 to 2-inch pieces. Line them up on a parchment-lined baking sheet. Cover with foil and put in the freezer for 6 to 8 hours.
- Remove from freezer. Loosen foil and let sit on the counter at room temperature for 3 to 5 minutes to thaw ever so slightly. They should still feel frozen to the touch. If they're mushy, they may have melted too much. If this happens, you can either go ahead and blend then refreeze or just put it back into the freezer for 45 minutes to an hour to reharden.
- Place bananas into a high powered blender and using the plugger with lid attachment guard, push the bananas down towards the blade. If the bananas are too hard to blend, then go ahead and add in some unsweetened plant-based milk to help loosen. The nice cream should come out creamy like a soft serve consistency.
- Dish banana nice cream into individual bowls. If using, sprinkle with cinnamon, and top with a few nuts.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Baking sheet
- Parchment paper or silicone mat
- Foil
- High powered blender
Nutrition
Calories: 246kcal | Carbohydrates: 62g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 43mg | Potassium: 974mg | Fiber: 7g | Sugar: 33g | Vitamin A: 174IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 1mg
