It’s autumn, and it’s almost freezing outside, but I still crave ice cream on a regular basis. As the ice cream junkie I am, I always want ice cream no matter the season. It’s one of my favorite things. However, since I try to avoid trans-fats and refined sugar (which, to my regret, abound in store-bought ice cream), I am always on the lookout for new ideas to make awesome healthy alternatives for delicious sweet treats. I often make healthy ice cream in my blender.
I have tried many different combinations, but my latest experiment really came out great, so I thought it would be worthwhile sharing.
If you regularly hunt for healthy recipes, there’s a good chance you already tried a one-ingredient banana ice cream. If you haven’t already you simply must make it. I make it regularly and I always play with different toppings and flavors. I love it, because it’s creamy. The consistency is just like real ice cream, but without all the unwanted sugars and trans-fats. And for me, one of the winners is without a doubt this healthy banana coconut ice cream with a combination of chocolate and hazelnuts.
- 3 ripe and sweet bananas
- ¼ cup finely ground coconut flour
- 30 g dark chocolate
- 2 tbsp chopped hazelnuts
- Peel the bananas and cut them into small pieces.
- Put bananas into freezer for at least 2 hours.
- Place the frozen bananas into food processor or a high speed blender. It’s easier to make it in a powerful blender, but if you don’t have it, using a food processor is a good alternative.
- Add a finely ground coconut flour and blend, until coconut flour and banana ice cream are combined completely and you get a creamy ice cream texture.
- Serve with melted dark chocolate and chopped hazelnuts.
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