A nutritional bonanza from our friendly banana
This dessert is so good, people call it Nice Cream. The riper the banana, the sweeter the dessert.
Ripe bananas also have higher levels of antioxidants, which as any frequent reader of Vinny’s blog will know, fight chronic disease and inflammation.
One interesting thing about fully ripened bananas is that they also produce a substance called tumor necrosis factor (TNF). TNF combats abnormal cells to help shrink cancer tumors. The more dark patches a banana has, the higher its ability to fight this dastardly disease. If you are a diabetic, fruit contains significant amounts of natural sugar and you have to watch your portion size.
Banana ice cream is the perfect way to use your over-ripe bananas. Cut three ripe bananas in coins and freeze them in a sealable plastic baggie overnight or until you need them. When you feel the urge for something sweet, whip up one of these delicious desserts in no time.
Banana ice cream, two ways
Each recipe makes 2 cups or four 1/2-cup servings
Raspberry banana ice cream with a strawberry on top
Very berry ice cream
- 3 bananas, cut in coins and frozen
- ½ cup frozen raspberries (frozen strawberries or blueberries work well, too)
- ¼ cup milk
- 1 teaspoon vanilla
Store your banana ice cream in plastic food containers with lids.
- Place all ingredients into a food processor or blender and blend until smooth.
- Pour contents into a 2- or 3-cup plastic food container with lid.
- Freeze one hour or until solid.
- Spoon into a bowl and add toppings if you want, like fresh berries, dark chocolate curls, or chopped nuts. Avoid adding syrups or candy to keep the added sugar down.
Per serving: 107 Cal, 14 grams natural sugar, 3 grams fiber, 2 grams protein, 0.4 grams fat
Chocolate banana ice cream with peanut butter.
Chocolate peanut butter cup
- 3 bananas, cut in coins and frozen
- ¼ cup dark chocolate chips
- 1 tablespoon cocoa powder
- 2 tablespoons peanut butter
- ¼ cup milk
- 1 teaspoon vanilla
- Put all ingredients into a food processor or blender and blend until smooth.
- Pour contents into a 2- or 3-cup plastic food container with lid.
- Freeze one hour or until solid.
- Spoon into a bowl and add toppings if you want, like fresh berries, dark chocolate curls, chopped nuts, or chopped dry fruit.
Per serving: 157 Cal, 20 grams natural sugar, 4 grams fiber, 3.8 grams fat
Recipe notes
I froze my ice cream for 4 hours before trying it. It was solid but still easily spoonable. If yours gets too hard to spoon, leave it on the counter for 10 minutes first.
The recipe calls for milk, and I usually use skim. But you can use soy or almond milk, and anywhere from 2% cow’s or goat’s milk to whipping cream. Even chocolate milk would be nice in the chocolate desserts. That’s what I used here. The flavor and texture varies with the milk you use.
I avoid high-fat milk products because I can’t afford the calories and I’m leery of saturated animal fats. Use whatever milk you normally like and go from there.
There are no added sweeteners in these recipes. I think you’ll find the ripe bananas provide all the sweetness you need. But if your family likes it sweeter, try adding stevia. It works well in these kinds of desserts. Add the equivalent of a tablespoon of sugar and go from there.
But do try it without sweetener first. Avoiding extra sugar is the one best thing you can do for your family’s health. You’ll be surprised how good it is. I know I was.
How does it taste?
I loved the flavors of both desserts. I was surprised how chocolaty the chocolate peanut butter cup was. The texture reminds me of fruit sorbets rather than rich ice creams. But that might change if you were to try yours with whipping cream instead of skim milk. The younger set in our family gave both flavors an unqualified high five.
Simple desserts are sometimes the best.
