Banana Ice Cream, made quick and easy in your kitchen

Why not opt for a healthy treat??? My husband dearly loves ice cream - but with his heart condition, severe arthritis and diabetes, among other things - we have to be aware of what we eat. And so, I found a way to let him indulge, without risk to his health.

Oh so yummie!!!!!

After lots of experimentation, I came up with the recipe below, and it is wonderful. I do find that it’s better served right at 2 ½ hours. If you serve it too soon, it’s slushy and not fully frozen. If you leave it in the freezer for too long, it’s a rock and you can’t hardly spoon into it to enjoy it. Your freezer may vary slightly, but 2 ½ hours seems to be ideal for me. When I plan to have this, I mix it up before supper, then I make supper, we eat - and when we’re ready for a desert, it’s just about perfect!

6 large bananas (the more black spots on the peel, the more naturally sweet they’ll be!)
2 Tbsp cocoa
2 Tsp Stevia (actual stevia powder - imitation or blend won’t work)
1 Tsp vanilla
1 Tsp Cinnamon
1 Cup milk
7 pecan halves, broken into tiny pieces or crushed
3 Tbsp toasted/crushed coconut (unsweetened is best, but hard to find)

First you’d need to toast your coconut. I spread it evenly on a cookie sheet, and put it under the broiler for a moment or two. Watch it closely as it doesn’t take long at all. Take it out when it is slightly browned. Set aside to cool. I usually mix this in a larger batch, and store in a zip bag in the refrigerator to have for use whenever I make ice cream.

Smash bananas, then blend till smooth. Add all other ingredients, blending well. Pour into individual serving cups. Put in freezer for 2 ½ hours. If you over freeze it and it’s too hard to eat - you can put it in the microwave for just 40 seconds or so - just enough to soften it, but not melt it.

Enjoy.

Gail Ann

(573) 470-5806

spiritguidedhealer@gmail.com