One-Ingredient Banana Ice Cream
Frozen banana blended into a soft, creamy texture without sugar or cream. The consistency holds for about twenty minutes before the dessert starts to melt.
- Time
- 10 min
- Serving
- 189 kcal
- Ingredients
- ≈ $0.30
- Protein
- 4 g
Ingredients
- 1 Bananas≈ $1.44 per kg 150 g
- 2 Cocoa powder 3 g
- 3 Peanut butterpack 300 g ≈ $3.00 8 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice a ripe banana1 into rounds and freeze for 4 hours ahead of time.
Remove the banana1 and let it sit for 3 minutes to soften slightly.
Blend in a food processor for 1–2 minutes, stopping to push the mixture down from the sides.
Add cocoa powder or peanut3 butter if desired, then blend for another 20 seconds.
Serve immediately while the mixture holds its creamy texture.
Tips
- Why it works
- Freeze the banana for 4 hours so it turns solid and blends into a smooth mass without lumps. Let it sit at room temperature for 3 minutes so it isn't too hard and doesn't damage the blender blades.
- Substitutions
- Replace the cocoa powder with 5 g of chocolate drink powder dissolved in water. Replace the peanut butter with 10 g of almonds or pecans ground to a powder.
- Common mistakes
- If the banana isn't frozen enough, the mixture turns runny and won't hold its shape. Check that the pieces are hard but not icy.
- Storing and reheating
- Keep in the freezer for no more than 2 months. Thaw at room temperature for 10 minutes before eating.
- Serve with
- Serve with tea or coffee after lunch, when you want something light and sweet.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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