3-Ingredient Banana, Raspberry and Coconut "Ice Cream"
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 122
- Total Fat
- 4
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 14
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 5
- Total: 8 hr 5 min
- Prep: 5 min
- Inactive: 8 hr
Ingredients
2 very ripe bananas
1 tablespoon extra-virgin coconut oil
3 tablespoons raspberry jam
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.