It’s the end of the week, and you have leftover bananas. Don’t throw them out. When life gives you very ripe bananas, make ice cream! Low in fat and naturally sweet, try this icy-creamy-fruity treat. Cool down and share this thrifty ice cream recipe with family and friends on a hot day.
Ingredients
- 3 bananas ripe
- 3 tbsp low-fat milk
- chocolate syrup optional
Instructions
- Peel and slice the bananas into medium-sized chunks. Place on a plastic wrap-covered baking sheet and put in freezer overnight.
- Place frozen bananas in a food processor or blender with milk. Pulse until bananas begin to break up. They wil be tiny balls of banana at this point.
- Using a spoon or spatula, scrape down the sides of the processor or blender. Run the food processor until the mixture is smooth and creamy. This may take a few minutes. The mixture will look like soft serve ice cream when finished.
- Serve in an ice cream cone or a small bowl. Top with chocolate syrup, if desired, and enjoy!
Notes
Get creative and add mix ins! Some options are your favorite nut or seed butter, granola, chocolate chips, or additional fruits.
Nutrition Facts
Easiest Banana Ice Cream Ever
Serving Size
1 serving
Amount per 1 Serving
Calories
125
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Cholesterol
1
mg
0
%
Sodium
11
mg
0
%
Carbohydrates
31
g
10
%
Fiber
3
g
13
%
Sugar
18
g
20
%
Protein
2
g
4
%
Vitamin D
1
µg
7
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
Potassium
457
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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