So here’s what’s up.
We love ice cream (but again, who doesn’t).
When we came back from Europe, I made about 4 batches of fresh ice cream in 2 weeks. 2 WEEKS!
So before I could get to the point of no return, I started to look for a “healthier” alternative.
How about ice cream without cream!?
I just got your attention now didn’t I?
Oh ya! Ice Cream without Cream or added sugar!
Bananas – PB – Honey – Coconut oil. D-O-N-E!
Karl loves it. He eats some every night.
No Joke. (Well….almost every night!)
So Why don’t you try this recipe next time you have an ice cream craving?
Now before you jump in and make this recipe, let’s make sure this recipe is for you. Now, if you think this is going to taste like pure cream and sugar, you better bite the bullet and make my Vanilla ice cream! This recipe is great for a cold snack but it is HEALTHY so it will taste healthy as well 🙂
Enjoy my lovelies!
Alex
xox
Recipe source: http://roostblog.com/roost/2013/5/26/caramelized-banana-peanut-butter-ice-cream-with-almond-flour-waffle-cones#commentingCourse: Dessert Yield: 6 servings Prep Time: 20 mins Cook Time: 35 mins
Ingredients
- 8 very ripe bananas, sliced
- 6 Tablespoon of honey
- 4 Tablespoon of coconut oil, melted
- 3/4 Cup of roasted, salted smooth peanut butter
Instructions
- (makes 1 quart)
- Preheat oven to 375F and line a baking sheet with parchment paper.
- In a bowl, toss sliced bananas with the honey and coconut oil. Spread into a single layer on the baking sheet.
- Roast for 30 minutes.
- Remove from oven, lift the parchment on both sides and pour the bananas and caramelizing liquid into a high speed blender.
- Add the peanut butter and blend until very smooth.
- Pour into a freezer safe container and freeze for at least 2 hours or overnight.
- ***When ready to serve, allow ice cream to sit on the counter to soften a bit and make sure you use an ice cream scoop dipped in hot water to help with the scooping.
