Tuesday, May 1, 2012

Banana Nut Ice Cream For Two

Today I went bananas....with bananas. Since last week we have had bananas just sitting in our fruit stand, untouched. Of course not till a week later, after they are more than fully ripened, I decided it's time to make use of those bananas. Which I guess is a good thing otherwise I wouldn't have come up with this new delicious recipe :)

Tonight was bananas TWO WAYS. First, I made banana raisin muffins with a pecan crumble --- however I don't think they are worthy enough yet to post. So stayed tuned for that. Second, a success! Banana Nut Ice Cream (well, it's actually made with Greek yogurt (fat free Greek yogurt I must add!) but the consistency was thick like ice cream, not like frozen yogurt. Hence why I named it ice cream). I pleasantly surprised myself (and my husband who MUST taste test everything) with how amazingly delicious this came out. What is most surprising, is there is no fat (with the exception of the added nuts), no sugar and it's gluten free. Chi-ching!

Oh, and did I mention it's extremely easy to make?

1 cup of fat free Greek yogurt
1 large very ripe banana
1/2 cup of unsweetened applesauce
2 tablespoons of agave nectar
1 teaspoon of vanilla extract
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of celtic sea salt
1/3 cup of pecans
Makes two full size portions

Combine all ingredients above (except for the pecans) in a food processor till it's mixed well. Pulse in your pecans so they are broken up into chunky pieces. Turn on your ice cream maker and pour in mixture. Process according to the directions of your ice cream maker.

For my Cuisinart ice cream maker it churned for 30 minutes until perfect
Serve immediately and top with extra chopped pecans or dark chocolate chips....or both!

* Side note: I found when making home-made ice cream, it's best eaten right away and not saved in the freezer. This recipe is for two full size portions (AKA my husband and I) but if you are cooking for four, just double the ingredients (cooking for six, triple the ingredients, etc.)


blondenyer said...

What if you do not have an ice cream maker, is there anything else you could use or do?

Jacqueline Albir said...

Hi Blondenyer!

The recipe works best with an ice cream maker but if you don't have one, you can try blending all the ingredients with a blender until smooth and then transfer to an airtight container and seal the lid and freeze. Then stir the contents every hour for up to three hours. Otherwise, eat immediately or freeze up to an hour for a firmer texture.