BANANA ICE CREAM WITH DARK CHOCOLATE CHIPS
Makes 3 servings (about ¾ cup each)
- 4 large ripe bananas, peeled
- 2 tablespoons natural peanut butter
- 2 tablespoons semisweet chocolate chips
Cut the bananas into 1” rounds and freeze them in a freezer bag for at least 3 hours.
Place the banana slices in the bowl of a food processer. (If your banana slices have been in the freezer for longer than a day, it’s best to let them thaw slightly in the food processor bowl for 20 minutes so they are easier to puree.) Puree the bananas until they are completely smooth and no frozen chunks remain. Add the peanut butter and puree for a few seconds longer to mix in the peanut butter.
Scoop the ice cream into a bowl and freeze for another 1 to 2 hours before serving. Sprinkle each serving with a third of the chocolate chips (about 2 teaspoons) before serving.
Calories – 245
Protein – 5 g
Total Fat – 8 g
Saturated Fat – 2 g
Cholesterol – 0 mg
Sodium – 0 mg
Carbohydrate – 43 g
Fiber – 5 g
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