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The Recipe Box: For a low calorie dessert, try banana ice cream

My husband, Kevin, stumbled upon a website that has recipes with just two ingredients for each recipe. Well, he read a recipe that said banana ice cream, and that was all it took for him to want to try it.

We love bananas at our house, and we definitely love ice cream. But this recipe was a great way to have both without all of the extra sugar, calories and, of course, the guilt.

Kevin said it took several tries with different kitchen tools, such as the blender, the food processor and the mixer, to make the recipe, but it was worth the effort. He was right, it is good.

We also found that using a rubber spatula helped when using the food processor and getting the ice cream to a good consistency.

He also used only one ingredient for his banana ice cream, which was the overripe bananas, but we have seen several recipes where you can include peanut butter or Nutella.

Enjoy!

Banana ice cream

Three bananas, overripe (black, spotted)

Peanut butter or Nutella, optional

Cut the bananas into approximately -1/2-inch slices.

Place the bananas into the freezer for 24 hours.

Remove bananas from freezer and place into a food processor.

Blend until you get an ice cream consistency.

Serve and eat immediately.

Tip: Each banana equals about one scoop of ice cream.