We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
3-Ingredient Banana, Raspberry and Coconut "Ice Cream"
Getting reviews...
- Level: Easy
- Total: 8 hr 5 min
- Prep: 5 min
- Inactive: 8 hr
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 122
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
- Level: Easy
- Total: 8 hr 5 min
- Prep: 5 min
- Inactive: 8 hr
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 122
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Ingredients
Directions
- Peel the bananas and cut into 1-inch pieces. Freeze until completely solid, preferably overnight.
- Pulse the banana chunks, coconut oil and 2 tablespoons of the raspberry jam in a food processor to begin breaking the bananas up. Stop, scrape down the sides and stir the mixture up a few times to help it along. Keep pulsing until the mixture is smooth like ice cream.
- To serve, swirl the remaining tablespoon of jam into the mixture. Eat right away, or freeze in an airtight container for up to 3 days.
