DOUBLE-CHOCOLATE BANANA NICE CREAM
I love all forms of ice cream. Unfortunately I can't eat it every day, so I love to whip up a healthier version. My nephew definitely shares my sweet tooth, so this one's for him. He loves bananas so I wanted to show him how creamy and sweet they can be without any dairy or added sugar!
Provided by Jackie Rothong
Time 8h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the frozen bananas, cocoa powder, almond butter and coconut milk in a high-speed blender. Blend on high speed; use the tamper to push down on the ingredients so they blend evenly. Blend until the mixture is smooth and creamy, about 1 minute. Stop the blender, add the chocolate chips and salt. Blend again until combined.
- Serve immediately, while it's soft like soft-serve ice cream, or transfer it to a freezer-safe container and freeze until firmer and easy to scoop, about 2 hours. Can be frozen up to 1 month.
BANANA ICE CREAM
The easiest one-ingredient ice cream recipe! Banana ice cream is one of my favorite desserts. I like adding a bit of protein powder and nut butter for a more balanced treat but there are endless flavor variations you can try. How about peanut butter, mint chocolate chip, strawberry or matcha? YUM.
Provided by Deryn Macey
Categories Dessert
Time 10m
Yield 2
Number Of Ingredients 1
Steps:
- Place the frozen banana in a food processor and pulse a few times to start breaking it down.
- Once it's fairly well broken down, slowly start blending stopping to scrape down the sides as needed. It will seem a little dry and icy at first but continue blending until it forms a smooth, creamy, soft serve ice cream-like texture. Depending on your blender or food processor you may need a little splash of dairy-free milk but for best results, try to use just the banana.
- Scoop the ice cream into a bowl and enjoy right away or place back in the freezer for 30-60 minutes for firmer ice cream.
Nutrition Facts : ServingSize 1 frozen blended banana, Calories 105 calories, Sugar 14.4 g, Sodium 1.2 mg, Fat 0.4 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 27 g, Fiber 3.1 g, Protein 1.3 g, Cholesterol 0 mg
EASY BANANA ICE CREAM (TIPS + 10 FLAVORS!)
The ultimate guide to making EASY, perfect 1-INGREDIENT banana ice cream every time! We're sharing our top tips and tricks, plus 10 delicious flavors!
Provided by Minimalist Baker
Categories Dessert
Time 5m
Number Of Ingredients 17
Steps:
- Be sure to start with ripe and spotty bananas. Peel and slice into 1/2-inch slices for easier blending (large chunks tax the motor). Then add to a parchment-lined baking sheet and freeze until firm (3-4 hours or overnight).
- Add sliced frozen bananas to a food processor fitted with an "S" blade. Then blend for 4-5 minutes or until completely smooth, fluffy, and blended. You'll need to stop occasionally to stir and scrape the sides. You'll be left with a soft serve texture. See "FREEZING" below for freezing tips.
- Add sliced frozen bananas to a high-speed blender, our most recommended model being the Vitamix 5200 for ultimate control and its powerful motor. (The Kitchenaid KSB8270FP Pro Line Series works well, too.) Turn the Vitamix dial to its lowest setting and ensure the switch is flipped to "Variable" NOT "High" to start with. It's too much to jump the motor from 0-100 that fast.
- Once it's started blending, quickly switch from "Variable" to "High" speed and use the tamper to press down and stir/agitate the bananas, which should turn into soft-serve texture banana ice cream quite quickly. If the motor seems to be struggling, stop and pause momentarily. Be sure to switch back to low speed / "Variable," then switch to "High" speed every time to protect the motor.
- Adding flavor to your nice cream is easy! For every flavor besides strawberry, berry, or Salted Caramel, simply add the recommended amounts of each ingredient to your ice cream at this time and blend until creamy and smooth, scraping down the sides as needed. If making strawberry or berry, we recommend adding them at the beginning with the unblended bananas for best texture.
- At this point you have soft-serve texture banana ice cream. To get more of a scoopable ice cream texture, simply spread into a Tupperware or parchment-lined loaf pan and freeze for 2-3 hours. Then scoop with an ice cream scoop! If too firm, let thaw 15-30 minutes to soften.
- Best when fresh. See freezing instructions above. Frozen banana ice cream should keep for up to 1 month if well covered, though we find it's best when used within the first week.
Nutrition Facts : ServingSize 1 servings, Calories 105 kcal, Carbohydrate 26.9 g, Protein 1.3 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 1 mg, Fiber 3.1 g, Sugar 14.4 g, UnsaturatedFat 0.13 g
CLEAN EATING FROZEN BANANA ICE CREAM
Frozen banana ice cream (or banana nice cream) is a healthy take on traditional ice cream. With just 3 simple ingredients - frozen banana, almond milk, and maple syrup (or monk fruit) - this healthy vegan ice cream takes just 5 minutes to whip up in a food processor or high-powered blender.
Provided by Dani Spies
Time 5m
Number Of Ingredients 3
Steps:
- Pop bananas into a blender or food processor and blend until the bananas have a smooth and creamy consistency (just like ice cream). Depending on how powerful your blender or processor is, your bananas may clunk around a bit at the beginning BUT just give them a minute. Once they start to break down, they turn into this lovely, creamy treat.
- If you want, you can skip the milk addition altogether, but I like to add a little in. I usually use just a tablespoon or two along with the maple syrup. Blend until thick and creamy. Enjoy!
Nutrition Facts : Calories 116 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Sugar 17 g, ServingSize 0.5 recipe, Fiber 3 g, UnsaturatedFat 2 g
TAHINI CHOCOLATE CHIP COOKIE DOUGH BANANA NICE CREAM
A coworker who is very dear to me introduced me to two of her favorite things: the nice cream trend (frozen fruit puréed with some other elements to resemble the texture of ice cream) and tahini chocolate chip cookies. My favorite ice cream flavor is peanut butter cookie dough with a chocolate base, so I thought I would transform it to honor her. Since peanut butter is a peanut paste and tahini is a sesame paste, the swap is a no-brainer, and the bananas provide the sweetness that a good chocolate ice cream requires.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the cookie dough: Process the yogurt, tahini and vanilla in a food processor until combined. Add the brown sugar and process until combined, scraping the sides with a rubber spatula as needed.
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a small bowl, then whisk in the salt (see Cook's Note). Add the mixture to the food processor and pulse until just combined, scraping the sides with a rubber spatula as needed, about 6 pulses. Add the chocolate chips and pulse until they are incorporated, about 5 pulses. Transfer to a small bowl.
- Roll the dough into 1/4 teaspoon cookie dough balls (about 60 dough balls), lightly flouring your hands if the dough is too sticky. Refrigerate until ready to use.
- For the nice cream base: Put the bananas, cocoa powder, 2 tablespoons tahini and salt in a food processor and process until smooth. Taste and add up to 1 tablespoon more tahini and season with more salt if necessary. Transfer to a large bowl and stir in the cookie dough balls. Transfer to an airtight container and freeze for at least 5 hours, stirring every 1 hour 30 minutes to distribute the cookie dough evenly.
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4.8/5 (6)Total Time 2 hrs 10 minsCategory Desserts, SnacksCalories 105 per serving
- Freeze: Peel and chop bananas into chunks. Lay in a single layer on a parchment-lined plate. Freeze until solid (at least 2 hours).
- Blend: Allow bananas to thaw for 5 minutes, then transfer to a blender or food processor. Blend until smooth, scraping down sides and adding a splash of milk as needed.
- Serve: Serve as from the blender for a soft serve consistency. For a firmer texture, transfer to a deep dish and freeze for 30 minutes, until firm.
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- Place frozen banana slices and 2 tablespoons unsweetened almond milk into a high-speed food processor or blender.
- If your blender is having a hard time blending the bananas, add more almond milk by the tablespoon.
- Once pureed together, your banana nice cream should be like a super thick smoothie or soft serve. Option to eat immediately or to transfer to a parchment-lined bread pan to freeze for later.
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5/5 (8)Category DessertCuisine AmericanTotal Time 15 mins
- Place the frozen banana slices into a heavy duty food processor or high powered blender. Add the coconut cream, vanilla extract, and pinch of sea salt.
- Process until smooth, stopping the machine as needed to break up any chunks of banana that form. If you’re using a blender, blend at low speeds using the tamper to keep the mixture moving.
- When the nice cream is the texture of soft serve, serve it immediately with your choice of toppings. Or you can freeze it for 3-4 hours for a firmer texture, although nice cream will become icier as it sits in the freezer.
BANANA ICE CREAM (NICE CREAM) ULTIMATE GUIDE | NUTRITION ...
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- Blend. Add the frozen bananas into a high-speed blender (or a food processor fitted with an S blade). Start the blender on low and using a tamper (if you have a Vitamix blender), push the bananas down into the blade. Once the bananas start blending, switch to high and blend until smooth. Be careful not to over-blend or the bananas will start melting. If the motor seems to be struggling, stop and pause for a moment to let the bananas thaw slightly. Don't add any liquid, if possible.
- Serve/Freeze. For a soft-serve consistency, serve the banana ice cream immediately, straight of out of the blender (food processor). For a scoopable ice cream consistency, transfer the banana ice cream into an air-tight container and freeze for 1-2 hours. Then scoop using an ice cream scoop.
- Store. Leftovers keeps well in an airtight container in the freezer for up to 1 month. The ice cream does freeze hard. Blend again to achieve soft serve consistency.
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5/5 (7)Category BreakfastCuisine AmericanTotal Time 20 mins
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- To make the Strawberry Banana Nice Cream, add all the ingredients listed except the collagen to a large food processor. Process until it mostly smooth and creamy, stopping at least 4-5 times to scrape down the sides, about 5 minutes. When it’s starting to look like ice cream, sprinkle the collagen or protein powder in slowly as the machine is running. Scrape down the sides one more time, then process again to make sure the collagen or protein powder is completely incorporated.
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- Place frozen bananas in a food processor and pulse until crumbly. You may need to stop and scrape the sides once or twice.
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- Add frozen banana, dairy-free yogurt or milk, and any other add-ins you are using to a blender and blend slowly until smooth. Start with 1 tablespoon of yogurt/milk and add more as needed until you can blend smooth.
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- In a food processor or high speed blender, blend all of the ingredients together. Add a bit more liquid if you want it creamier.
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- Place HALF of the bananas and HALF of the peanut butter in your food processor and pulse for 30-60 seconds or until the mixture is smooth and creamy; transfer to a bread pan.
- Next, add the rest of the bananas and peanut butter and repeat the same process. At this point, you can either eat the ice cream as-is, or place it in the freezer and freeze for at least 2 hours.
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- Place frozen banana slices, peanut butter, and 1/2 cup almond milk into a food processor or high-speed blender. Blend on high until a smooth consistency has formed. If things are too thick, add a little bit more almond milk.
- Option to eat immediately for a “soft-serve-like” consistency or to transfer into a parchment-lined bread pan to freeze for a more “ice cream-like” consistency. Freeze for about 2 hours. If you freeze for longer, it will become solid and hard to scoop, so you will need to thaw!
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- Combine 1 cup milk, bananas, and vanilla extract in a blender or food processor. Blend until very smooth and creamy, about 60 seconds on a blender's full speed. If the blades are catching, add more milk, just a splash at a time, to get the ingredients moving. Serve immediately, or transfer to a shallow dish and freeze for 30 minutes to firm it up and make it more scoopable (in a deep container it will take longer).
- Transfer to an airtight container to freeze any leftovers, then let stand at room temperature for 15 minutes or so to soften before breaking up ice crystals with a fork, stirring well, and then scooping.
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- Add all the ingredients to a food processor or high speed blender and process until smooth and creamy, stopping to scrape down the sides as needed. You may serve immediately, it will have a soft serve texture. For a firmer "scoopable" ice cream texture, freeze for 30 minutes or longer.
- Add the frozen bananas, milk and salt to a food processor or high speed blender and process until smooth and creamy, stopping to scrape down the sides as needed. Then add the coffee and pulse to combine. You may serve immediately, it will have a soft serve texture. For a firmer "scoopable" ice cream texture, freeze for 30 minutes or longer.
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- Place all ingredients in a food processor or high-speed blender. Process until the nice cream is completely smooth and airy, stopping as needed to scrape down the sides of the bowl. Add in more liquid if needed.
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- Place bananas in food processor and process for a minute or two. Bananas will look a bit crumbly. Stop processor and scrape sides of processor with a rubber spatula. Then, continue to process for another minute or two until the mixture is smooth and creamy.
- Add remainder of ingredients and process a minute or two until ingredients are combined. If you want more mint flavour, add a little mint extract at a time. Remember, too much will make it bitter.
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