Total Time
5hrs 30mins
Prep 30 mins
Cook 5 hrs

A recipe found in Prevention Magazine for a healthy dessert. "The natural creaminess of Bananas makes it the prefect fruit to whirl into a smooth and sensuous ice cream that is vitually fat free. Spoon on the silky chocolate sauce and go bananas."

Ingredients Nutrition

Directions

  1. Make ice cream: combine bananas, sugar, and 1/2 cup milk in a food processor or blender. Puree until smooth. Add the cinnamon, vanilla, and the remaining cup of milk. Puree until smooth and transfer into a 8X8 metal or plastic container. Cover and freeze for 4 hours or overnight.
  2. Remove from the freezer and break up the mixture with a knife. Working with half of the mixture at a time, process briefly in a food processor or blender. The mixture will transform from icy to smooth. Return it to the freezer in the 8X8 container, cover and freeze for at least 30 minutes before serving.
  3. Make chocolate sauce: Combine the water, sugar, cocoa, and cornstarch in a medium saucepan. Stir with a wire whisk until smooth. Cook over medium heat, stirring frequently with a wooden spoon until smooth and thickened, about 5 minutes. Remove from heat, and stir in the butter and vanilla.
  4. Serve in small cups with a small scoop of ice cream and sliced bananas. Drizzle with chocolate sauce.
Most Helpful

5 5

This definitely gets 5 stars from me for simplicity and getting the most bang for your buck out of the calorie count. I even substituted skim milk for the 1% and it was as creamy and smooth as a scoop of regular ice cream. I also chopped up some strawberries and mixed those in during the last freezing. This ice cream is not as sweet and packed with flavor as its higher calorie cousin, but I rather enjoyed the lighter flavor. I imagine this would be fantastic on a breezy summer evening. Thanks much for posting this! My hubby and I enjoyed it thouroughly.