Wednesday, April 13, 2011

Banana Chocolate Ice Cream

Ok - so this is NOT real ice cream.  Technically it may be a sorbet? But it is very yummy (provided you like bananas) and really satisfies my ice cream craving without all the calories and sugar.  I've tried a couple different variations of this "banana ice cream" and this one from Always Order Dessert is my favorite. See my modifications below:

3 ripe bananas
3 tablespoons creamy peanut butter
1 teaspoon unsweetened cocoa powder
1 squirt of chocolate syrup (sugar-free if possible)

Peel and slice the bananas into small chunks. Spread on a tray (*on wax paper) and freeze overnight or for at least 4 hours.

In a food processor or blender, combine the frozen banana pieces, peanut butter, and cocoa. Begin to puree.  Add one quick squirt of chocolate syrup to help the process along. Puree until smooth, pausing to scrape down sides and push down banana chunks as needed.  This may take a few minutes!

 Eat right away (it will have a soft-serve like texture), or refreeze for 2 hours to give it a more scoopable texture.

Store in freezer in an air-tight freezer safe container. Can be made up to 48 hours in advance.

Yield: 3 servings

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