Chunky Banana Cream Freeze
“Everyone loves ice cream, but we all know it doesn’t make a great after-school snack. Until this! With its sweet banana-almond flavour and chunky texture, this appealing banana peanut butter “ice cream” is a crowd-pleaser. People who ask me for the recipe can’t believe how easy it is to make.” —Kristen Bloom, Okinawa, Japan
| Servings | Prep Time |
| 3cups | 15minutes + freezing |
| Servings | Prep Time |
| 3cups | 15minutes + freezing |
Ingredients
- 5 medium bananas peeled and frozen
- 1/3 cup almond milk
- 2 tbsp unsweetened finely shredded coconut
- 2 tbsp creamy peanut butter
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts
- 3 tbsp raisins
Portions: cups
Units:
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Ingredients
Portions: cups
Units:
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Instructions
- Place the bananas, milk, coconut, peanut butter and vanilla in a food processor; cover and process until blended.
- Transfer to a freezer container; stir in walnuts and raisins. Freeze for 2-4 hours before serving.
- Editor's Note: Look for unsweetened coconut in the baking or health food section.
Recipe Notes
Nutrition Facts
1/2 cup: 181 calories, 7g fat (2g saturated fat), 0 cholesterol, 35mg sodium, 29g carbohydrate (16g sugars, 4g fibre), 3g protein.
Diabetic Exchanges: 1 fruit, 1 fat, 1/2 starch.
