It’s Spring – almost Summer, and that screams ice cream! But with that, comes the guilt of consuming lots of fat, calories and sugar. Ease the guilt by trying these creative alternatives to full-fat ice cream. BONUS … they are simple to make!
Banana Ice Cream
Ingredients:
3 ripe bananas
½ tablespoon milk
Peel the bananas and slice them thickly
Lay them on a plate and freeze until solid – about 2 hours
Put them in a blender or food processor and turn the machine on to blend them. At first they will want to spin around and stay icy, but keep at it, stopping the machine and using a wooden spoon to loosen the mixture. Eventually it will go creamy and custardy, like soft serve ice cream, and if you need to, add the milk.
To vary the flavor, try adding any of the following:
1 Tablespoon peanut butter
2 tablespoons cocoa powder
1 teaspoon vanilla
½ teaspoon cinnamon
Coconut Ice Cream
Ingredients:
2 (13-oz.) cans of coconut milk
1 cup sugar
2 teaspoons vanilla extract
Makes about 1 quart
Avocado Ice Cream
Ingredients:
1 ½ avocados
1 teaspoon lemon juice
1 can (14 oz.) full fat coconut milk
1/3 cup brown rice syrup (or agave syrup or maple syrup)