Chocolate Banana Ice Cream Bar
Satisfy your chocolate cravings without breaking your healthy eating plan with this delicious recipe for chocolate banana ice cream bars.
Servings: 1 serving
Calories: 94kcal
Equipment
- 1 high speed blender
- 1 ice lolly mould
Ingredients
- 80 grams frozen banana segments
- 10 grams cocoa powder
- 10 grams Sukrin icing sugar (or other no cal sweetener, to taste)
Instructions
- High speed blender - place 80 grams frozen banana segments, 10 grams cocoa powder and 10 grams Sukrin icing sugar and pulse for several seconds, scraping down the sides in between pulsing. It will take a minute or so to reach the right consistency.
- Food processor method - place all the ingredients into your food processor and process on medium, stopping the machine frequently to scrape down the sides. It will take a few minutes but it will get there, just keep processing.
- Either eat the instant ice cream as is, or spoon into an ice lolly mould. Tap the mould on the countertop a few times to remove any air bubbles and insert a wooden stick (I use my favourite wooden spoon).
- Freeze for two hours and eat!
Nutrition
Calories: 94kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 3mg | Potassium: 438mg | Fiber: 6g | Sugar: 10g | Vitamin A: 51IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 2mg