Have some ripe bananas you don’t want to waste? Instead of simply freezing them, why not use them in a simple yet delicious ice cream for a sweet dessert without the guilt? Ripe bananas not only add healthy sweetness but also blend beautifully, adding the perfect creaminess we all look for in an ice cream.
Kid-friendly boost
Easily make this ice cream more kid friendly by replacing coffee with a tablespoon of your (or your kids’) favourite nut butter. This provides some added protein, as well as a kid-favourite flavour to this delicious summertime treat.
Chocolate Espresso Banana Ice Cream
Ingredients
- 2 ripe bananas, peeled and sliced
- 1 tsp (5 mL) cocoa powder
- 1 tsp (5 mL) instant coffee
- 1/2 tsp (2 mL) maple syrup
- Pinch of salt (optional)
Nutrition
Per serving:
- calories56
- protein1 g
- total fat0 g
- sat. fat0 g
- total carbohydrates14 g
- sugars8 g
- fibre2 g
- sodium1 mg
Directions
01
Place sliced bananas in freezer-safe container and freeze for a minimum of 3 hours, preferably overnight.
02
Once frozen, place banana pieces into food processor and add remaining ingredients. Wait a few minutes until bananas are slightly thawed, then purée until smooth and all ingredients are incorporated. Return to container and place back into freezer until ready to eat.
03
Enjoy this delicious icy sweet treat as is, or garnish with chopped nuts and chocolate shavings to add a little extra “wow.”
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. Reach her at rawstylebychels@gmail.com
