The theme for the August Recipe Redux is Frozen Dessert. A healthy but delicious frozen dessert is a great way to end those late, warm summer nights. What better a way to enjoy these summer nights while they last than to have a refreshing tasty treat.
This month I experimented with the ever so popular banana “ice cream” craze. Yonana is on the radar all over and everyone and their Mom is talking about how to make ice cream out of bananas. If you haven’t heard of this theory of bananas making ice cream, don’t think I’m crazy just yet.
When frozen bananas are blended and pureed, it turns into a creamy, gooey consistency.
For my recipe redux, I decided to make peanut butter banana “ice cream” with dark chocolate drizzled on top. How could you go wrong with the combo of peanut butter, banana, and dark chocolate?
Since I had some free samples of chocolate from Equal Exchange, you can guess what dark chocolate I went for…
Peanut Butter Banana “Ice Cream” With Dark Chocolate
Makes two servings
Ingredients:
2 frozen bananas sliced
4 squares dark chocolate melted
2 tbsp all natural peanut butter or alternative nut butter
Splash of milk or milk alternative
Place frozen bananas with peanut butter in a blender and blend until pureed consistency. Scoop “ice cream” into bowl and drizzle melted dark chocolate on top.
Slicing bananas before freezing makes it easier to blend them once frozen. Instead of peanut butter, I actually used almond butter in mine and it came out delicious! Try experimenting with various nut butters such as sunflower butter, cashew butter, etc. I also used a splash of coconut milk. It’s an easy, guilt-free, vegan-friendly frozen dessert that’s packed with potassium and antioxidants.
Enjoy!
Looking for a refreshing summer beverage to wash down that dessert? Don’t forget to check out my Recipe Redux last month: Blueberry Basil Lemonade Fizz
Peace, love, and food,
Kara
Don’t miss the other Frozen Dessert Recipe Reduxs:
Emma Stirling – The Scoop on Nutrition
Greek Yogurt Pavlova Popsicles
Cherie Schetselaar – Grain Crazy
Blackberry Lemon Almond Torte
Emma Cutfield-The Hearty Heart
Coconut Ice, Blueberry and Cocoa, Joint Healing Dessert
Carlene Helble- Carlene’s Figments
Peanut Butter Banana ‘Ice Cream’ Sandwich
Janel Funk – Eat Well with Janel
Peanut Butter and Jelly Ice Cream
Kat Lynch – Eating The Week
Coconut Chia-Seed Fruit Pops
Dr Barb, Nutrition Budgeteer
Simply Fruit Mango-Pineapple Sorbet
Rebecca Scritchfield – MeFirst
5-minute Frozen Peach Pie
gretchen – kumquat
chocolate “ice cream” bars
Emily Greenfield – The Nutriscientist
Honey and strawberry semifreddo
Liz Marr – Liz On Food
Peach Lavender Ice Cream
Elizabeth Jarrard- Don’t (White) Sugar-Coat It
Adult Popsicles: Frozen Boozy Treats
Regan – The Professional Palate
Frozen Samoa Pie
Liz Weiss & Janice Newell Bissex – Meal Makeover Moms’ Kitchen
Healthy Blueberry and Mango Snow Cones
Jessica Fishman Levinson – Nutritioulicious
Watermelon Sorbet
Alexandra Caspero- Delicious Knowledge
Mango & Coconut Popsicles
Karman Meyer- Nutrition Adventures
Coconut Ice Cream with Strawberry Puree
Yuri – Chef Pandita
Acerola Chia Lime Popsicles
Kristen Bourque- Swanky Dietitian
Peanut Butter Coffee Popsicles
EA Stewart-The Spicy RD
Luscious Lemonade Pie
Danielle Omar – Food Confidence RD
Banana Soft Serve
Katie Caputo- East Meats West
Auntie Rosie’s Ice Cream Pie
Alysa Bajenaru – Inspired RD
Coffee Granita
Kara Lydon – Peace, Love, and Food
Peanut Butter Banana “Ice Cream” With Dark Chocolate
Serena Ball- Teaspoon of Spice
Splendid Key Lime Frozen Yogurt
Nicole Ferring Holovach – Whole Health RD
Peaches and Rum Ice Cream Pie
Lisa @ Healthful Sense
Peanut Butter Vanilla Soft Serve
Jackie Mills – Delicious Diabetes Cooking
Summer Fruit Popsicles
Audra Losey – Nutrition Know How
Mocha Pops
Kristina LaRue – Love and Zest
Frozen Berry Yogurt
The theme for the August Recipe Redux is Frozen Dessert. A healthy but delicious frozen dessert is a great way to end those late, warm summer nights. What better a way to enjoy these summer nights while they last than to have a refreshing tasty treat.
This month I experimented with the ever so popular banana “ice cream” craze. Yonana is on the radar all over and everyone and their Mom is talking about how to make ice cream out of bananas. If you haven’t heard of this theory of bananas making ice cream, don’t think I’m crazy just yet.
When frozen bananas are blended and pureed, it turns into a creamy, gooey consistency.
For my recipe redux, I decided to make peanut butter banana “ice cream” with dark chocolate drizzled on top. How could you go wrong with the combo of peanut butter, banana, and dark chocolate?
Since I had some free samples of chocolate from Equal Exchange, you can guess what dark chocolate I went for…
Peanut Butter Banana “Ice Cream” With Dark Chocolate
Makes two servings
Ingredients:
2 frozen bananas sliced
4 squares dark chocolate melted
2 tbsp all natural peanut butter or alternative nut butter
Splash of milk or milk alternative
Place frozen bananas with peanut butter in a blender and blend until pureed consistency. Scoop “ice cream” into bowl and drizzle melted dark chocolate on top.
Slicing bananas before freezing makes it easier to blend them once frozen. Instead of peanut butter, I actually used almond butter in mine and it came out delicious! Try experimenting with various nut butters such as sunflower butter, cashew butter, etc. I also used a splash of coconut milk. It’s an easy, guilt-free, vegan-friendly frozen dessert that’s packed with potassium and antioxidants.
Enjoy!
Looking for a refreshing summer beverage to wash down that dessert? Don’t forget to check out my Recipe Redux last month: Blueberry Basil Lemonade FizzPeace, love, and food, Kara Don’t miss the other Frozen Dessert Recipe Reduxs: Emma Stirling – The Scoop on Nutrition
Greek Yogurt Pavlova Popsicles
Cherie Schetselaar – Grain Crazy
Blackberry Lemon Almond Torte
Emma Cutfield-The Hearty Heart
Coconut Ice, Blueberry and Cocoa, Joint Healing Dessert
Carlene Helble- Carlene’s Figments
Peanut Butter Banana ‘Ice Cream’ Sandwich
Janel Funk – Eat Well with Janel
Peanut Butter and Jelly Ice Cream
Kat Lynch – Eating The Week
Coconut Chia-Seed Fruit Pops
Dr Barb, Nutrition Budgeteer
Simply Fruit Mango-Pineapple Sorbet
Rebecca Scritchfield – MeFirst
5-minute Frozen Peach Pie
gretchen – kumquat
chocolate “ice cream” bars
Emily Greenfield – The Nutriscientist
Honey and strawberry semifreddo
Liz Marr – Liz On Food
Peach Lavender Ice Cream
Elizabeth Jarrard- Don’t (White) Sugar-Coat It
Adult Popsicles: Frozen Boozy Treats
Regan – The Professional Palate
Frozen Samoa Pie
Liz Weiss & Janice Newell Bissex – Meal Makeover Moms’ Kitchen
Healthy Blueberry and Mango Snow Cones
Jessica Fishman Levinson – Nutritioulicious
Watermelon Sorbet
Alexandra Caspero- Delicious Knowledge
Mango & Coconut Popsicles
Karman Meyer- Nutrition Adventures
Coconut Ice Cream with Strawberry Puree
Yuri – Chef Pandita
Acerola Chia Lime Popsicles
Kristen Bourque- Swanky Dietitian
Peanut Butter Coffee Popsicles
EA Stewart-The Spicy RD
Luscious Lemonade Pie
Danielle Omar – Food Confidence RD
Banana Soft Serve
Katie Caputo- East Meats West
Auntie Rosie’s Ice Cream Pie
Alysa Bajenaru – Inspired RD
Coffee Granita
Kara Lydon – Peace, Love, and Food
Peanut Butter Banana “Ice Cream” With Dark Chocolate
Serena Ball- Teaspoon of Spice
Splendid Key Lime Frozen Yogurt
Nicole Ferring Holovach – Whole Health RD
Peaches and Rum Ice Cream Pie
Lisa @ Healthful Sense
Peanut Butter Vanilla Soft Serve
Jackie Mills – Delicious Diabetes Cooking
Summer Fruit Popsicles
Audra Losey – Nutrition Know How
Mocha Pops
Kristina LaRue – Love and Zest
Frozen Berry Yogurt