This recipe was inspired by my amazing coworkers (thanks guys!). They informed me that blended up frozen banana has a similar consistency as ice cream but without all the ridiculous calories, sugar and dairy! Score!
Now, I use the term ice cream loosely here because this is kind of like a frozen smoothie but if you scoop it out like ice cream and add chocolate syrup then it totally becomes ice cream. Agreed? Okay.
Banana raspberry “ice cream” time:
banana raspberry “ice cream”
Ingredients
- 2 very ripe bananas peeled and frozen
- 2.5 oz frozen raspberries
- 1/4 cup almond milk
- chocolate syrup* optional
Instructions
- chop frozen bananas into 1/4 inch slices
- combine banana, raspberries and almond milk in a high-speed blender and blend until smooth (if your blender isn’t in it’s prime I would recommend blending a couple smaller batches then mixing it all together)
- transfer the mixture to a resealable container and freeze for at least 4 hours
- scoop ice cream into a bowl, top with chocolate syrup and enjoy!
Recipe Notes
*I used Hersey’s lite chocolate syrup because it’s only 45 calories for 2 tbsp 😀
This treat is light, tangy and guiltless! Guiltless snacks are my favorite and this one is atop the list! You better try it.
– A
Holly Marie
Looks so yummy and fits into our elimination diet. We might be trying this as soon as the berry sorbet I made is gone! I usually freeze my bananas for banana bread right in the peel so I don’t have to deal with storage containers. Hopefully that won’t make it a weird texture for this!
Adrienne Burgoyne
I don’t think it will make a difference. I just peel them before because it’s easier then peeling frozen bananas haha 🙂