Try this Dr. Ruby’s Banana Ice Cream recipe, or contribute your own.
Suggest a better description1. Chop bananas and let freeze overnight.
2. Remove banana from freezer and let sit for about 10-12 minutes
3. Put banana and other ingredients in a food processor and pulse until ingredients are well incorporated and smooth. The mixture will become creamy, like ice cream. Do not over-process or mixture will thaw and become runny.
4. Best served immediately.
Note: Banana ice cream freezes hard; if it has been frozen let it thaw a bit before serving.
For more information or nutritional consultations please contact Ruby@RubyLathon.com.
www.RubyLathon.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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