Banana Chocolate Chunk Frozen Ice Cream

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Banana Chocolate Ice Cream

Banana fake-out ice cream is all the rage these days. It’s kind of like the coolest healthy swap ever, because guilt-free ice cream that actually tastes delicious is hard to make!

That’s not the case anymore

It’s crazy that just one simple ingredient — frozen bananas — can turn something like ice cream healthy. And you don’t need an ice cream maker to make it or any fancy equipment — all you need is a freezer and a food processor/blender.

Banana ice cream

Frozen bananas and Plain Greek Yogurt serve as the base. You could do it without Greek Yogurt, but I’ve found that adding a bit of the yogurt gives it an even more ice-cream like consistency (I used Stonyfield Farms Plain Greek Yogurtfor this recipe). And, as an added benefit, you get a ton of protein from the yogurt, which helps this dessert to actually be a filling treat.

And then you can add in any mix-ins you’d like! For this recipe, I chose walnuts and dark chocolate.

But if you used frozen berries and peanut butter (for a PB&J feel) – this recipe would turn into something you could eat as a meal.

Ice cream for breakfast anyone?

Either way, you can’t go wrong with this recipe! It’s guaranteed to be a family-favorite, even the pickiest kids will like it!

Prep Time: 10 minutes

Total Time: 60 minutes

Yield: 4 servings

Calories per serving: 177

Fat per serving: 8.4g

Nutritional Info Per Serving: 177 Calories, 8.4g Fat (2.8g Saturated), 29.7mg Sodium, 21.2g Carbs, 2.5g Fiber, 13.2g Sugar, 7.2g Protein

Ingredients

  • 2 bananas (frozen)
  • 3/4 cup Stonyfield Organic Plain Greek Yogurt
  • 2 Tbsp dark chocolate chips
  • 2 Tbsp walnuts
  • Optional mix-ins: 1/2 cup frozen berries and 1 tbsp peanut butter, or 2 tbsp Pecans + 1/2 tsp cinnamon, the sky’s the limit!

Directions

  1. Place frozen banana chunks in a food processor. Blend until you have coarse crumbs.
  2. Add the yogurt and blend 1-2 minutes or until the mixture is smooth and creamy. Add the chocolate and walnuts and pulse a few times until incorporated.
  3. Serve immediately, or place in the freezer for 30-60 minutes for a firmer, more ice cream-like consistency.

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