Healthy Chunky Monkey Banana Ice Cream
Prep time: 24 hours
Total time: 24 hours
- 2 bananas
- 1 tablespoon chunky peanut butter
- 1 square Ghirardelli Dark Chocolate, chopped
- 1 tablespoon 1% milk
- Chop bananas and place in freezer. Allow to freeze overnight. [i]Note!!! One of my girlfriends said when she put the chopped bananas in the freezer they were so brown the next day she didn't even want to try the recipe. If brown bananas turn your tummy (although it's just from oxidation), place the bananas in the freezer with the peel still on. You will have to cut the peel off with a knife after they have frozen, but it's not hard or time consuming.[/i]
- Add chopped bananas and remaining ingredients into a food processor or blender and blend until smooth.
1/2 entire serving
Fat: 6 grams
Carbohydrates: 32 grams
Protein: 3.5 grams
Nutritional data is approximate.
I've seen recipes for banana ice cream all over the internet. While they always looked good it wasn't anything I was excited to try. Boy was that a mistake! Yesterday I hosted a Meatless Monday party of FB and one of the items featured was the Two Bite Club's Frozen Banana "Ice Cream" (see the recipe here). After reading through her ingredients I saw that this was one of the easiest things in the world I could make. So I decided why not give it a try? One of the great things about this recipe is that the kids could help make it. I made the mistake of giving them a taste before photographing. Why was that a mistake? Because this is what I came outside to see:
Needless to say, they were fans.
So what did I change from Two Bites' recipe? Not much, really. Instead of creamy peanut butter I used chunky. I also diced up a square of Ghiradelli Dark Chocolate and added it into the mix. I wanted the final product a little softer so I also added a tablespoon of low-fat milk. The next time I make it I will add a splash of vanilla and cinnamon, but even without those things it was delicious!