Banana Ice Cream

Banana Ice Cream

Banana soft serve, plus peanut butter and yogurt for some staying power.

This is banana soft serve with some extra ingredients. Peanut butter is my all-time favourite food, so I usually add closer to three tablespoons of the stuff, which makes this serving size (the recipe serves two, and is meant as a snack) a little more filling. I also love KIND peanut butter whole grain clusters because they’re lower-calorie than most granola, thanks to the variety of puffed grains that add volume, and it’s perfect sprinkled on top of this.

216 calories
7 g fat (2 g saturated)
32 g carbs
17 g sugar
4 g fiber
10 g protein

1. 2 medium ripe bananas, peeled, cut into chunks, and frozen
2. 1/2 cup plain 2-percent-fat Greek yogurt
3. 1- 1/2 tablespoons natural peanut butter.

1. In a food processor, puree all ingredients, scraping down sides occasionally, until a smooth, fluffy paste forms, about 1 minute.
2. For harder scoops, freeze for 15 minutes before serving. Store in the freezer.