48
Desserts
Banana-Chip “Ice Cream” with Peanut Butter Swirl
You will be amazed how a handful of frozen bananas transform into a creamy ice cream-like texture
in minutes.
Yield: about 2 cups
INGREDIENTS
4 very ripe bananas, cut into 1- to 2-inch
pieces, frozen
¼ teaspoon pure vanilla extract
2 tablespoons coconut milk
Pinch fine sea salt
¼ cup semi or bittersweet
chocolate chips
¼ cup peanut butter, unsweetened
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Put the bananas, vanilla extract,
coconut milk, and salt into the work bowl. Pulse 10 times, using long pulses. Scrape the work bowl
and then process for about 2 to 3 minutes until smooth. Add the chips and pulse about 5 times to
break up and incorporate. Add the peanut butter and process on Mix to create a swirl.
2. For best results, serve immediately or place in a container to be stored in the freezer. Cover ice cream
with plastic wrap directly if freezing.
Nutritional information per serving (¹/
³
cup):
Calories 196 (41% from fat) • carb. 26g • pro. 4g • fat 9g • sat. fat 3g • chol. 0mg • sod. 27mg • calc. 4mg • fiber 3g
Banana-Chip “Ice Cream” Sandwiches
A combination that will be sure to please. Wrapping these sandwiches well and keeping in the
freezer in a seal-tight bag will ensure that these treats will stay fresh for up to a couple of weeks.
Yield: 6 sandwiches
INGREDIENTS
1 dozen prepared Chocolate Chunk
Cookies (page 45)
1 recipe Banana Chip “Ice Cream” with
Peanut Butter Swirl (previous recipe)
INSTRUCTIONS
1. Scoop ¹⁄
³
cup of the Banana Chip “Ice Cream” on top of 6 of the cookies. Press another cookie on
top of each scoop of “ice cream,” and twist and press to seal.
2. Wrap each sandwich very well and freeze for about 1 hour.
3. Serve well chilled. Wrapped sandwiches can be frozen for up to 1 month.
Nutritional information per sandwich:
Calories 460 (44% from fat) • carb. 59g • pro. 6g • fat 23g • sat. fat 12g • chol. 36mg • sod. 183mg
calc. 6mg • fiber 4g
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