Banana Nice Cream
Servings: 4
Frozen bananas and a splash of coconut milk whip into banana nice cream in your blender, no ice cream machine needed. A pinch of blue spirulina turns it ocean blue, and fruit toppings make it a fun bowl for four with no added sugar.
Ingredients
- 4 bananas peeled, sliced and frozen
- ¼ cup coconut milk
- ⅛ teaspoon blue spirulina
Suggested Toppings
- blueberries
- blackberries
- dragon fruit
- healthy granola
- pineapple
- strawberries
Instructions
- Place the bananas, coconut milk and blue spirulina in a high-speed blender.
- Blend, using the tamper to push the ingredients down, until thick and smooth. If you don't have a tamper, stop the blender periodically and push the ingredients down with a wooden spoon.
- Divide among bowls and top with your choice of toppings, or transfer to a freezer-safe container and freeze until ready to serve.
Notes
- Ripeness Tip: Freeze ripe, spotty bananas for the sweetest nice cream. Here's how to freeze bananas so you always have some on hand.
- Texture Tip: Add the coconut milk a tablespoon at a time only if the blender stalls. Too much liquid turns it into a smoothie.
- Toppings: For dragon fruit stars, cut a ripe dragon fruit into 1/4-inch slices and use a mini star-shaped cookie cutter.
- Freezing: Freeze leftovers in a freezer-safe container for 4 to 6 months. Let it sit at room temperature for 10 minutes to soften before scooping.
Nutrition
Serving: 1cup, Calories: 115kcal, Carbohydrates: 27g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 12mg, Potassium: 422mg, Fiber: 3g, Sugar: 14g, Vitamin A: 76IU, Vitamin C: 10mg, Calcium: 6mg, Iron: 1mg
