Is it okay to eat ice-cream for breakfast? Pfft – what kind of stupid question is that!? Of course it’s acceptable to eat ice-cream for breakfast!
This is an incredibly healthy ice-cream that’s fine to eat at anytime of the day. The secret is that the ice-cream “base” is purely frozen bananas! So there’s no need for sweeteners, cream, etc. Plus, it’s so much easier than making regular ice-cream.
Last Christmas I was luckily enough to receive a Yonanas machine from my dear friend, Santa Claus. And not just the standard machine, the “elite” version, which makes me feel very special indeed. I’ve used the machine quite a few times, and have always had excellent results.
If you don’t have a Yonanas machine, you can make this ice-cream in either a food processor or blender. However, I’m not going to lie: the Yonanas machine is a lot better. The ice-cream is, well, creamier. Also, last year I managed to break my blender trying to make frozen banana ice-cream. So don’t say I didn’t warn you!
Personally, I think frozen banana ice-cream is better than frozen yogurt. Call me crazy, but that’s honestly what I think. Not only is it healthier and cheaper than “froyo” or “frogurt”, it’s also a lot tastier. And as an added bonus: You have free rein of the toppings! No more having to choose two or three toppings, or having to pay by the weight of your assembled frozen yogurt – whatever’s in your kitchen can be thrown on. Granola? Berries? Chocolate chips? Peanut butter cups? Go bananas, people (no pun intended)!
I opted for some frozen raspberries and my soon-to-be-refused-a-patent-for “instant” granola. There’s not really a recipe for this uncooked granola, it pretty much just goes like this:
- In a dish, mix together a few tablespoons of rolled oats, a spoonful of shredded coconut and some chopped nuts (I used hazelnuts)
- Drizzle over some honey (or other liquid sweetener), and mix with a fork until it becomes sticky and clumps together. That’s it!
By the way, if you are looking for frozen yogurt rather than ice-cream, I did post a recipe a while back for a healthy frozen yogurt – it was the topping for my Apple and Whisky Overnight Oatmeal.
I’ve kept the cinnamon fairly mild in this exciting ice-cream, but feel free to increase it if you wish. And, of course, make sure your bananas are seriously overripe when you freeze them. The recipe calls for 2 – 3 frozen bananas, even though three seems like a better number to me (this recipe serves two). That being said, I actually used 2 ½ bananas. I don’t even know how I ended up with 2 ½ bananas in my freezer! What happened to the other half!?
I also wrote the recipe using PB2, since that’s what I have (and cannot live without). However, if you would like to use regular peanut butter rather than PB2, it’s really easy:
- Ignore Steps 2 and 3 altogether. Instead, place ¼ cup of room-temperature peanut butter in a small bowl (or place cold peanut butter in the bowl, and wait for it to reach room temperature).
- Mix in the cinnamon and raisins. Omit the almond milk.
- Proceed to Step 4.
So there you go! Finally, I have a random question for you all: What are your favorite ice-cream and/or frozen yogurt toppings? My favorites are granola, berries and cookie dough.
Oooh, I bet some Healthy Oatmeal Cookie Dough Balls would be amazing with this recipe!
- 2 - 3 frozen bananas
- ¼ cup PB2
- ⅛ teaspoon ground cinnamon
- 2 tablespoons almond milk (or milk of choice)
- 1 tablespoon raisins
- Toppings of choice
- Thaw the bananas for 10 - 15 minutes.
- While the bananas are thawing, make the peanut butter mixture. Cut off one-quarter of a frozen banana (or about a 2-inch piece), and roughly chop it. Transfer to a small bowl, and mash well.
- Add the PB2, cinnamon and almond milk, and mix until completely combined. Stir in the raisins.
- Once the bananas have thawed for 10 - 15 minutes, chop them into chunks.
- For a Yonanas Machine: Alternate the bananas chunks and spoonfuls of peanut butter mixture through the machine (make sure you start and end with banana chunks).
- For a food processor (or good-quality blender): Process the banana chunks until they almost form a soft-serve ice cream consistency. Add the peanut butter mixture, and pulse to distribute it throughout the ice-cream.
- Ideally, re-freeze the ice-cream for 5 - 10 minutes, and then serve with your choice of toppings. Leftovers can be transferred to an airtight container and placed in the freezer (allow to thaw for a few minutes before serving). Enjoy!
Ignore Steps 2 and 3 altogether. Instead, place ¼ cup of room-temperature peanut butter in a small bowl (or place cold peanut butter in the bowl, and wait for it to reach room temperature).
Mix in the cinnamon and raisins. Omit the almond milk.
Proceed to Step 4.