Banana Almond Butter Ice Cream Alternative
Cook Time:
5
Minutes
Difficulty:
Medium
Serves Up To:
2
Servings
Nutrition Information
| Total Fat | 15.7 g |
|---|---|
| Cholesterol | 0.0 mg |
| Sodium | 94.9 mg |
| Potassium | 654.9 mg |
|---|---|
| Total Carbohydrates | 44.7 g |
| Dietary Fiber | 5.7 g |
| Sugars | 23.2 g |
| Protein | 5.5 g |
Ingredients
1 tablespoon coconut oil
3 medium ripe bananas sliced in half lengthwise
2 tablespoons peanut butter
¼ cup Almond Breeze Unsweetened Original Almondmilk or Extra Creamy Almondmilk
Directions
- 1
Heat the coconut oil in a large saute pan over medium heat.
- 2
Add the bananas, flat side down, and caramelize for several minutes. Use a spatula to flip the bananas and caramelize on the other side as well, keeping a close eye to make sure they don't burn. The bananas may fall apart a bit, which is fine.
- 3
Remove the pan from the heat and allow to cool for several minutes.
- 4
Scoop the contents of the skillet into a container or plastic bag, making sure to scrape off and include any caramelized bits that are stuck to the pan (those will have tons of flavor).
- 5
Freeze the bananas.
- 6
Chop the frozen caramelized bananas and place in a blender with the peanut butter and almond milk. Puree until very smooth and serve with your favorite toppings, like chocolate almonds.
Made with these products:
Courtesy of: Savory Simple
Recipes Straight to Your Inbox
Sign up for the latest recipes and product updates