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?
BANANA NUT ICE CREAM FOR TWO
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|
* 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.)