Banana Chocolate Chunk Frozen Yogurt (or “Ice Cream”!)

by Anjali @ The Picky Eater on April 4, 2016

Banana ice cream-3

Banana fake-out ice cream is all the rage these days. It’s kind of like the coolest healthy swap ever, because guilt-free ice cream that actually tastes delicious is hard to make!

That’s not the case anymore 🙂

It’s crazy that just one simple ingredient — frozen bananas — can turn something like ice cream healthy. And you don’t need an ice cream maker to make it or any fancy equipment — all you need is a freezer and a food processor/blender.

Banana ice cream 2

Frozen bananas and Plain Greek Yogurt serve as the base. You could do it without Greek Yogurt, but I’ve found that adding a bit of the yogurt gives it an even more ice-cream like consistency (I used Stonyfield Farms Plain Greek Yogurt for this recipe). And, as an added benefit, you get a ton of protein from the yogurt, which helps this dessert to actually be a filling treat.

And then you can add in any mix-ins you’d like! For this recipe, I chose walnuts and dark chocolate.

But if you used frozen berries and peanut butter (for a PB&J feel) – this recipe would turn into something you could eat as a meal.

Ice cream for breakfast anyone? 🙂

Either way, you can’t go wrong with this recipe! It’s guaranteed to be a family-favorite, even the pickiest kids will like it!

Banana Chocolate Chunk Ice Cream

Prep Time: 10 minutes

Total Time: 60 minutes

Yield: 4 servings

Calories per serving: 177

Fat per serving: 8.4g

Nutritional Info Per Serving: 177 Calories, 8.4g Fat (2.8g Saturated), 29.7mg Sodium, 21.2g Carbs, 2.5g Fiber, 13.2g Sugar, 7.2g Protein

Ingredients

  • 2 bananas (frozen)
  • 3/4 cup Stonyfield Organic Plain Greek Yogurt
  • 2 Tbsp dark chocolate chips
  • 2 Tbsp walnuts
  • Optional mix-ins: 1/2 cup frozen berries and 1 tbsp peanut butter, or 2 tbsp Pecans + 1/2 tsp cinnamon, the sky's the limit!

Directions

  1. Place frozen banana chunks in a food processor. Blend until you have coarse crumbs.
  2. Add the yogurt and blend 1-2 minutes or until the mixture is smooth and creamy. Add the chocolate and walnuts and pulse a few times until incorporated.
  3. Serve immediately, or place in the freezer for 30-60 minutes for a firmer, more ice cream-like consistency.
http://pickyeaterblog.com/banana-chocolate-chunk-frozen-yogurt-or-ice-cream/

{ 14 comments }

Peanut Chocolate Chia Quinoa Truffles

by Anjali @ The Picky Eater on March 28, 2016

8378 TR Peanut Chocolate Chia Quinoa Poppers (Very high) [ECMP_2908262 R...

There is something about no-bake treats that I can’t get enough of. And I love the idea of energy balls, but I prefer to call them truffles, because doesn’t truffles sound so much better than “energy balls”? Energy balls sound like something you’d eat after a workout, something that’s super healthy, but maybe not so decadent.

Not the case with these little guys.

8378 TR Peanut Chocolate Chia Quinoa Poppers (Very high) [ECMP_2908262 R

They are rich little bites of heaven. You can’t even tell that they are packed with the healthiest ingredients: light and fluffy quinoa, sweet dates, gooey peanut butter, and chia seeds to hold it all together. And the best part is they are vegetarian, vegan and gluten free — and if you have a peanut allergy you can just substitute the peanuts for almonds or any other nut.

You can enjoy them as a dessert or a snack – and they will keep well in the fridge for at least a week!

Peanut Chocolate Chia Quinoa Truffles

Total Time: 20 minutes

Yield: 24 truffles

Serving Size: 1 truffle

Calories per serving: 90

Fat per serving: 5.4g

Nutritional Info Per Serving: 90 Calories, 5.4g Fat (0.8g Saturated), 45.5mg Sodium, 9g Carbs, 1.7g Fiber, 4.4g Sugar, 3.1g Protein

Ingredients

Directions

  1. Cook quinoa according to package directions. Cool slightly.
  2. Process peanuts in food processor until coarsely ground. Add dates. Process until finely chopped. Add 2 cups cooked quinoa, peanut butter, chia seeds and cocoa pulsing just until combined.
  3. Shape into 24 balls. Roll in cinnamon sugar. Place into candy cups or baking cups, if desired. Chill.

Notes

http://pickyeaterblog.com/peanut-chocolate-chia-quinoa-truffles/

I recently partnered with truRoots because I absolutely love their mission: they create Certified USDA Organic, Non-GMO Project® Verified and gluten-free sprouted grains and legumes – while maintaining relationships with farmers, providing transparency in their supply chain, and supporting sustainable farming practices. They sent me some of their products to try, and I’ve included them in this recipe!

{ 8 comments }

The BEST Chana Masala Ever!

March 11, 2016
Chana Masala 2

Ok guys. This recipe might be one of my favorite Indian recipes of all time. I’ve made a lot of versions of Chana Masala in the past, and actually posted a pretty good recipe on my blog a couple years ago, but I never felt like it was the “perfect” Chana Masala. Until now. This […]

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4 Reasons to Always Choose Organic Dairy

March 3, 2016
milk

When it comes to buying organic, there are many different ways to prioritize. The Dirty Dozen is a great guide to produce, but there’s more to buying organic than just produce! When it comes to milk and dairy, organic milk is my milk of choice. The reason I choose milk (instead of milk alternatives) is […]

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5 Protein-Packed Breakfast Recipes

March 1, 2016
breakfast

We have all heard the old saying: breakfast is the most important meal of the day. But oftentimes, we skip breakfast because we’re on the go, or we end up eating a super carb-heavy breakfast (chocolate croissant anyone?) which doesn’t keep us full for very long. Packing your mornings with with 25-30g of protein is great for a few […]

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Pumpkin and White Bean Bisque

February 29, 2016
IMG_1357

Ok so I know that it’s almost March, but it’s still pretty cold here in Ann Arbor! We had a wonderful 60 degree day yesterday but snow is on the forecast for tomorrow, which means I’m making soup. I make soups and stews a lot in general – mainly because I absolutely love the idea […]

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