Got a sweet tooth?
Nice. Me too.
And this little, easy-ass recipe really hits the spot. It literally takes seconds to whip up + 20 min in the freezer & you’re good to go.
But first things first: bananas are the shit.
Basically they’re the best fruit…ever. I use bananas in everything!!!
Seriously though, everything.
I eat them pre/post workout, for a snack, before a big dinner ( never show up hungry to dinner! ), &/or randomly. What does randomly mean?
Welllllll…I mix them with different foods. I make a banana ‘jam’ ( think mashed bananas & cinnamon on toast ), blend them in smoothies, &/or make the fruit into…wait for it…ice cream.
YESSSS. Ice cream. I know I shared my absolute favorite peanut butter ice cream recipe in The Skinny Confidential book, but this is definitely a close second.
Ok, so let’s start with the base. Obviously you all know my obsession with Coco-Roons ( remember this lemon berry crumble & three ingredient pumpkin pie? ). To refresh your memory they’re these cute little balls with super clean ingredients, this flavor is ‘Brownie’:
I know, I know…balls & bananas…some phallic symbolism going on, right?
I added three little chocolate Coco-Roons, a mashed banana, & two teaspoons of unsweetened coconut flakes to a heated pan for until the Coco-Roons softened. Afterwards, I added the mixture to a bowl & put it in the freezer for 15 to 20 minutes ( << don’t freeze longer than 20 min! ). Put a couple raspberries on top and you’re golden. For extra garnish add more coconut flakes.
So good it hurts. Chocolate, banana, coconut ice cream. Parrrrrr-tayyyyy.
It’s super low-cal, low sugar, & contains zerooooo, yes zeroooo chemicals.
Oh, & if you’re looking for super cute ice spoons, check these out.
I just got a packet off those cute wooden spoons & suddenly ice cream is more fun to eat.