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Ingredients

Adjust Servings:
Bananas – 5
Condensed Milk – to taste
Dark Chocolate – to taste

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Creamy Frozen Banana Dessert

Creamy Frozen Banana Dessert

Features:
  • Gluten-Free
  • Healthy Food
  • Low-Calorie
  • 15 min
  • Serves 5
  • Easy

Ingredients

Recipe

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For a long time, I thought you could only eat bananas raw or mixed in your favorite smoothie. Or use it in baked goods, of course, the most obvious of which is banana bread. Thankfully, over time, my culinary horizons broadened. I learned that bananas could also be fried and frozen and turned into a dessert. To make ice cream, for example, you only need to place a banana on a skewer and dip it in melted chocolate.

This exotic fruit contains a lot of natural sugar. Therefore, a banana is ideal for making homemade ice cream without an ice cream maker. Moisture crystals do not stick together into large pieces of ice but distribute evenly. Mashed frozen banana can rightfully be considered a sorbet, but due to its consistency, the dessert looks more like frozen yogurt.

Steps

1
Done

Bananas keep for a long time in the freezer, so you can use any you already have for this recipe. If using fresh, start by peeling them.

2
Done

Cut into medium-sized pieces, place on a plate, and pop in the freezer for 8 hours.

3
Done

Once the pieces are frozen, transfer them into a blender and puree. Distribute the mass among molds or place it in a container. You can also add condensed milk and chocolate to the puree to make it sweeter.

4
Done

Freeze for another hour and serve!

Moderately sweet, moderately creamy, and 100 % natural dessert! There is no limit to my delight. If you want to tweak the recipe, add a little condensed milk and sprinkle the ice cream with chocolate chips. To me, though, it tastes perfect even without any additives. I highly recommend saving this recipe to anyone watching their figure!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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