Summer has finally arrived and it’s always the best time to bring people together for fun and delicious outdoor meals.
Yes, we have the occasional heat wave, but we still have to eat, right?
There is no better way to seek relief from the rising temperatures but with an ice-cool treat; and ice cream always does the trick!
However, ice cream often carries high amounts of sugar, fat, and carbohydrates that our bodies do not really need. For that reason I am bringing to you the ultimate solution for all you health-conscious eaters out there.
Last summer, I found a yummy organic, low-calorie choco-banana ice cream recipe on thegraciouspantry.com and loved it! Although this is not your typical Dreyer’s ice cream, I can guarantee you will fall in love with the figure friendly desert.
Ingredients: (makes approximately 4 cups)
4 bananas (frozen)
2 tbsp cocoa powder (unsweetened, and organic is most recommended)
1 cup milk (fat free, nonfat, almond or soy milk)
2 tbsp organic sweetener (brown sugar, honey, Truvia, Stevia, Sucanat or my favorite, agave nectar)
Recipe Steps:
1. Place bananas in freezer overnight (or long enough till they are frozen)
2. Gather all wet and dry ingredients into a food processor (blender works fine) along with frozen bananas.
Feel free to place more organic sugar and cocoa powder to suit your taste (be careful not to go overboard)
3. After ingredients are blended well to your preference, enjoy!
Note: This ice cream is meant to be eaten within a few hours. Do not store back in the freezer because it will not look or taste the same.
Stay tuned for more simple summer recipes.
Did you try this recipe? Tell us how turned out for you in the comments section below.
