Light, low-calorie banana ice cream
I decided to make myself a healthy ice cream without sugar. Boy said, boy did it. I put three scoops on a plate. Three big ones. I sprinkled nuts and added half a spoonful of honey. I took it to my husband for tasting. Well, what will he eat there, - I think. At most one ball, and the rest for me. In the end, the only thing I got was to lick the blender, in which I made this ice cream. To my bewilderment, like: did you like it? - Finishing the second ball, said: I have not yet tasted ...
Here is a little preface to let you know that this ice cream deserves special attention. Every self-respecting thin person, necessarily, should eat only this ice cream.
And if you throw the sliced bananas in the freezer beforehand, it will also be the fastest ice cream you've ever made.
For the banana ice cream we will need:
ripe bananas - 4 pcs.
milk - 3-4 tbsp.
nuts, berries, almond petals, chocolate or caramel sauce - as desired.
These ingredients make approximately 4 servings of ice cream.
If you have small bananas, add 3 spoonfuls of milk, and if large, 4 spoonfuls.
How to make:
Peel the bananas and cut into small slices. Stack in a single row in a large container and cover tightly. Place in the freezer for at least 1 hour.
Before serving the ice cream, remove the bananas from the freezer, add the milk and grind in a blender until smooth and soft. This took me about 3 minutes.
Spread the finished ice cream into serving glasses and drizzle with your favorite sauce, nuts, or chocolate. Or nothing at all.
Such ice cream turns out very soft and elastic, and most importantly healthy and delicious.