Ice Cream Myths
1. Ice Cream is unhealthy. Well….this one is true if you’re eating actual ice CREAM. Most of you know how I feel about dairy and how vocal I’ve been about how milk does NOT do a body good. 2. When it comes to frozen treats, frozen yogurt is always the healthier choice. Not true. Even substitutions for ice cream, like frozen yogurt, are not a healthy replacement for this treat. Frozen yogurt still falls into the dairy category and is very likely to be loaded with extra sugar. Frozen yogurt is technically lower in fat than ice cream, but from a health and nutritional standpoint, frozen yogurt doesn’t do much in the way of boosting nutrients. It is yet another marketing ploy to sell you something “low in calories,” which, you know that counting your food is not the optimal way to trim your waistline or give you the nutrients that your body requires for ultimate health. As you will see in the Banana Ice Cream recipe below dairy and extra sugar is not necessary for this deliciously frozen treat. Ingredients such as creamy coconut milk can substitute for dairy cream and even enhance the flavor with it’s naturally sweet flavor. Furthermore, by adding nutrient-packed ingredients like fresh ground peanut butter, you can up the nutritional value of this scrumptious snack….giving you a lot of BANG for a very sweet buck. 3. Putting toppings on your ice cream is even more unhealthy for you. Not true. Adding healthful, “whole” food ingredients like nuts, cacao bits, and raw coconut shavings is a perfect way to add even MORE nutritional benefit to this treat! 4. Ice Cream should only be eaten at birthday parties and for dessert. Not true! Well, we just learned in my “Ice Cream for Breakfast“ article that you can start your day with ice cream, so this one is definitely false. 😉 Whenever you decide to make and eat this delectable treat, just do it the Clean Cuisine way, and you can rest assured you are consuming a wonderfully, tasty and nutritional ingredients. On to the recipe…..Kitchen Favorites
Banana Ice Cream with Peanut Butter and Honey
Ingredients
Scale
- 3 frozen Bananas
- 1/2 cup
- 1/2 teaspoon vanilla
- 1/2 cup and 2 Tablespoons peanut butter
- 1 1/2 cup water
- 3 Tablespoons r
- 8 dates
- pinch of salt
Instructions
- Place all ingredients in a high-speed blender and process until very smooth and creamy.
- Pour contents into an ice cream maker and follow manufacture’s instructions.
Kimberly Hoover-Frey says
Should the bananas be frozen for this recipe (as they should be for the mint chocolate recipe)? Thanks! I’m having so much fun making these recipes.
Ivy Larson says
Hi Kimberly, I am SO happy to hear you are enjoying the recipes….and the process of making them 😉 And yes!! It would definitely be best to have the bananas frozen so that the mixture is cold when you pour it into the ice cream maker. I should have said that in the recipe right from the beginning, but I just tweaked the recipe a minute ago. Thank you for bringing this to my attention!
Sandy says
What kind of coconut milk?
Ivy Larson says
Sandy, I use Thai Kitchen brand full fat (NOT “lite”) –it’s the one you buy in the Thai or ethnic section of your supermarket and not the one sold in the fridge.
Monique says
If I don’t have a ice cream maker can it go in freezer immediately ? For ice cream consistency ?
Erin Lodeesen says
Hi Monique, It is somewhat necessary to use an ice cream machine, as it continuously stirs the mixture and freezes it at the same time. You could, potentially, stick it in your freezer and keep stirring it from time to time; however, I don’t really think that would produce the desired results. You might end up with a block of ice. Ha! But, I did find THIS Ice Cream Maker for $27! I’ve never used it, but it is a little bit cheaper than mine if you want to give it a try. Let me know if either method works! 😉 Ivy