Two-Ingredient Gelato Ice Cream

< Back To Posts

Desserts | Oct, 25 2016

Two-Ingredient Gelato Ice Cream

bananaicecreamgelato

Wait a minute…did I just say ice cream? You bet! The secret ingredient in this dairy-free, gluten-free desert is banana, which gives it a smooth, creamy texture. No, I am not a big fan of tropical fruits (as most of you know). Keep in mind that one banana can have twice as much natural sugars as a Granny Smith apple! That being said, I do think that EVERY ONCE IN A WHILE it is okay to indulge in a little tropical sweetness. Plus, this frozen confection uses only half of a banana for a 4 ounce serving. Add almond butter and the optional chocolate-flavored whey protein and you have a healthy dose of protein to boot! As a side note, I personally think that just the banana and almond butter is sweet enough, so if you use Stevia to sweeten it even more, you may want to go easy on it.

Enjoy!

 

20161016_170859
You only need half of a banana to make this refreshing ice cream!

INGREDIENTS (makes 1 4-ounce serving):

Half of a skinned, frozen, medium-sized banana, chopped into chunks.

1 TBSP almond butter (unsweetened)

2-3 TBSP filtered water (You can substitute coconut oil if you want to add the healthy fat)

3 TBSP chocolate-flavored protein powder (optional)

Stevia to taste (optional)

HOW TO PREPARE:

1.) Place the chunks of frozen banana, the almond butter and the water in a blender.  Process on high for 10 to 15 seconds, until there are no more large banana chunks (there will be small pieces).

2.) With a rubber spatula, scrape the sides of the blender. You can add the optional chocolate whey protein (and stevia to taste) at this point.

3.) Blend again on medium for 15 to 30 seconds. Continue to scrape the sides of the blender until the whole concoction has the consistency of a very thick smoothie. If it is too dry, add a little more water.

4.) Place the mixture in a small ramekin and put it in the freezer to chill for 15-20 minutes. The ice cream is ready to eat when it has the consistency of a gelato.

 

Comments

comments

Leave a Reply

Your email address will not be published. Required fields are marked *