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I apologize for the delay but I’ve been super busy and dealing with major computer problems. But as frustrated as I get, the world is so much sweeter with ice cream in hand. Did you ever have dessert before dinner? How about dessert for dinner? That’s what I just did. This “ice cream” is made only with fresh fruit, low-fat dairy and optional protein. Topped with almonds or granola, this makes for one well-balanced meal. If done right, the consistency is a wonderful cross between frozen yogurt and ice cream. Enjoy it with a glass of water on the side or the ice cream headaches will abound from your lack of self control to pace yourself while consuming this guiltless treat. At this point, you really shouldn’t need any more convincing…

Ingredients:Print

1 banana, frozen
2 kiwis, frozen
1/2 cup cottage cheese (no salt added)
1 scoop strawberry protein powder (optional)
2T peanut butter (optional)
splash soy or skim milk

Directions:

1. To prepare the frozen fruit, remove the peel or skin and freeze in plastic wrap overnight.

2. Break up the banana into a few chunks and add it to your blender. Then add the cottage cheese, protein and kiwi, followed by a splash of milk (~ 2-3 tablespoons). Turn on the blender. If you have a Vita-mix then congratulations, this will be a piece of cake! Otherwise you will have to stop your blender a few times and use a large spoon to mix the ingredients around. Blend until a thick and creamy puree is achieved. Use milk as needed to aid in the blending but keep in mind that the more milk you use the thinner it will get.

3. Serve in a large glass or mug. Sprinkle cereal, almonds or peanut-butter-filled pretzels on top and eat with a spoon.

Tips:

Side Tip: Katie at Chocolate Covered Katie is giving a Vita-mix away, click here to enter!

1. Keep frozen fruit on hand at all times. When bananas start to get brown spots and you know you won’t get to them, remove the peel and freeze! Same goes for other fruits (peaches and berries especially).

2. Make sure you use no-salt added cottage cheese. Otherwise, you can use greek yogurt, plain yogurt or any flavored yogurt instead.

*nutrition info includes first 4 ingredients

Nutrition Facts
Serving Size 1
Servings per Batch 1
Amount Per Serving
Calories 400
Total Fat 2.5g
Total Carbohydrate 57g
Sugars 34g
Protein 41g

Filed in Dessert, Gluten Free, Main Course, Peanut Butter, Vegetarian

14 Responses / Leave a comment »

  1. This looks delicious!
    I’m intrigued with the cottage cheese addition ;)

  2. MaryMoh says:

    Wow….looks very healthy and delicious. What a great way to eat more fruits!And not so fattening too. Thanks for sharing.

  3. Sagan says:

    Yummy! Today I made blueberry ice cream by just blending frozen blueberries and a frozen banana. I’ve been LOVING “chocolate” ice cream, too: 1 frozen banana, 1 tsp cacao powder, and a pile of cinnamon blended in the food processor. I love the addition of kiwi in your ice cream!

  4. Looks delicious! I definitely saved this recipe to try sometime :)

  5. Katrina says:

    Yum, Nick! Your banana/peach ice cream from a while ago is a favorite in our house. My two year old often asks me to make that “nanny drink” and that’s what he’s talking about. Love these treats!

  6. Dee says:

    Yum! I could eat ice cream anytime. And I absolutely agree about the frozen fruit. I freeze berries, for my morning cereal. Brilliant!

    Oh, did someone mention a PBE? ;)

  7. Karine says:

    I am also intrigued by the cottage cheese. Great combo of flaors in your ice cream! :)

  8. Spiceaholic says:

    What, no peanut butter? :)

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