PB&J Banana Ice Cream – Dairy Free

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As I’ve been breaking in my new ice cream maker, I’ve noticed that none of the dairy mixtures I’ve tired have surpassed the smooth, impossibly tiny ice crystals I’ve achieved by pulverizing frozen fruit in a blender. This evening I decided to find out what would happen if I tried to make ice cream with a banana base (a technique described well at Bowl of Delicious). Apparently, the pectin in frozen bananas lends itself to a custard-like creaminess when processed into smoothness with a blender or food processor.

No ice cream maker is needed to make this recipe. It has just three ingredients. Any frozen berries can be used in place of the raspberries if that it is not your preferred “jelly” flavor.

PB&J Banana Ice Cream –┬áDairy Free

makes 6 1/2 cup servings

4 medium sliced bananas – frozen

1 cup frozen raspberries, thawed slightly

1/4 cup creamy peanut butter, divided

Place bananas and raspberries in blender or food processor. Pulse until smooth, stopping and stirring several times so all of the fruit has a chance to be chopped. Add half of the peanut butter and pulse until it disappears into the fruit mixture. Empty mixture into a one quart freezer container and stir in the rest of the peanut butter, leaving ripples in the ice cream. Freeze for at least two hours to harden for serving.

Simple Raspberry Smoothie

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Here’s an easy treat that is diet friendly. There are some foods I avoid because they seem like a drug to me. Among them are chocolate-iced sandwich cookies, sweet white dinner rolls, and ice cream. I am better off not buying those items because I will just eat them until they’re gone. I have found a way to enjoy the smooth frozen sweetness of ice cream while avoiding my tendency to overindulge in such a treat.

I can’t overdo it with this concoction because I must make this each time I want it. While it is a cold treat, it does not freeze well.

When pulverized with a blender, the ice crystals in frozen fruit rival the smoothness of soft serve ice cream. The tartness of the fruit provides such vivid flavor that I don’t miss the chocolate or other stir-in ingredients I might find in ice cream, too.

To whip up this smoothie, blend the following ingredients:

  • 1 cup frozen raspberries
  • 5-6 oz low fat yogurt such as Dannon Light and Fit, raspberry or vanilla flavor
  • 1/4 milk (may be omitted if you’d like to mimic the ice cream experience more fully)

I usually add a teaspoon of Splenda to sweeten this treat. It’s good with no added sweetener, but it is very tart.

This mixture works well with many different frozen fruits. A banana can also be added.

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