Ice Cream - Chocolate Fudge Soft Serve

By tinathorn

Calories: 105
Fat: 1g
Carbs: 24g
Protein: 2g
Fiber: 4g
WW Points (new system): 1 point (Bananas are a “free” food on weight watchers, and therefore they don’t count for ww points.)
Substitution Notes:

For the banana: You can use an equal amount Thai coconut meat. (Just add sweetener as needed.) Or mango will also work, but it might taste funny with the cocoa powder so omit the cocoa if using mango, for a plain soft-serve recipe.

If you don’t like banana (or don’t want a strong banana flavor), you can also use unripe bananas and simply add extra sweetener.

For the cocoa: You can omit for a plain soft-serve recipe, as stated above. I haven’t tried carob powder in this recipe (or in any recipe, actually). But I don’t see why it wouldn’t work.

Ingredients

• 3 medium bananas (the riper the better) (300g) (see nutrition link below, for substitutions)
• 1 tsp pure vanilla extract
• 1/16 tsp salt
• 3 tbsp cocoa or cacao powder (15g)
• optional: sweetener (depending on your tastebuds and ripeness of the bananas)
• optional: 3-5 tbsp peanut butter or another nut butter of choice

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Ahead of time: peel and slice the over-ripe bananas into chunks. Freeze in a Ziploc-type bag, then combine all ingredients in a Vita-Mix, food processor, or blender. (If not using a Vita-Mix, add 2-3 tsp milk of choice so it’ll blend more smoothly. You might also have to thaw the frozen bananas if your freezer is super-powerful.) If you want the look of ice cream, use an ice-cream scoop to serve! (If you scoop it all into a container and freeze about 10-15 minutes, the texture will also become a bit firmer like ice cream, as opposed to soft serve.) Don’t try to halve the recipe unless you have a tiny food processor, as it won’t blend as smoothly.