Cathy loves food and is always looking for new recipes to try. Here's a recipe that's delicious and will help you keep your figure, too!
The holidays are such a fun time that we seem to forget about the few extra pounds that we were trying to lose. In fact, some of us might gain the few pounds that we tried so hard to lose throughout the year, but I’m here to tell you that it’s okay! It happens to the best of us, and it’s never too late to get back in the swing of things.
I realize that diets can get quite boring, and you might not be excited about having to say no to dessert—but what if you didn’t have to say no? What if I told you that there’s a healthier version of ice cream that isn’t frozen yogurt?
You’d probably think I’m crazy, but I found a recipe for ice cream that requires only one single ingredient. That amazing ingredient is bananas! Literally, all you need is a single banana to make this one-ingredient ice cream, and then you can add whatever toppings you'd like.
This dessert is also great for anyone who is lactose-intolerant, vegan, or allergic to gluten. So, as we enter this new year, why not try something new?
- 1 banana, chopped
- 1/2 teaspoon vanilla extract (optional)
- Peel the banana and chop. The shape or size doesn't matter, as long as the banana pieces are evenly chopped.
- Place the banana pieces on a plate. It's great if you have parchment paper to put on top of the plate so that the pieces don't stick, but if you don't have any that's okay.
- Freeze the banana (2 or 3 hours should do the trick, depending on your freezer, but you can leave it overnight if you're not in a rush).
- Scrape the banana pieces off of the plate and transfer them into a food processor.
- Pulse the processor until the mixture becomes creamy. Remember to scrape the edges of the food processor as you go. (You can add the optional vanilla extract at this point, as well.)
- Enjoy your ice cream with or without toppings! Whatever is left over can be placed in an airtight container and placed in the freezer.
- A food processor works much better than a blender because the mixture gets thick and it tends to get stuck at the bottom. You can use a blender but you'll need to pause and move the mixture around a lot more.
- Don't overlap the banana pieces in the freezer. I think it’s easier for me and for my food processor to transfer the small frozen pieces rather than just throwing in a ball of frozen pieces.
- Don’t use overly ripe bananas. If the banana is too mushy the consistency and taste don’t come out quite right. If you have an overly ripe banana then you can use it to make some delicious banana bread.
Ideas for Toppings
I like my ice cream with some toppings, which would technically make this a two-ingredient ice cream recipe. However, toppings make it so much better, and what I add to it completely depends on what mood I'm in. Here are a few healthy mix-ins that you can add to keep it low on sugar. You're welcome to add anything you like, though.
- Peanut butter
- Chocolate chips (preferably dark chocolate and not too much to keep it healthy)
- Chopped nuts or coconut flakes
- Chopped fruit (strawberry, blueberry, or raisins)
Cathy (author) from Virginia on January 09, 2019:
I was really surprised the first time that I tried it because it's actually really creamy and if you add vanilla it tastes like vanilla ice cream with a hint of banana. It's really worth the try and pretty easy to make.
Liz Westwood from UK on January 09, 2019:
I once made banana ice cream many years ago using evaporated milk. Your recipe looks much healthier.