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Chunky Banana Cream Freeze

Everyone loves ice cream, but we all know it doesn't make a great after-school snack. Until this! With its sweet banana-almond flavor and chunky texture, this appealing banana peanut butter "ice cream" is a crowd-pleaser. People who ask me for the recipe can't believe how easy it is to make. —Kristen Bloom, Okinawa, Japan
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    3 cups

Ingredients

  • 5 medium bananas, peeled and frozen
  • 1/3 cup almond milk
  • 2 tablespoons unsweetened finely shredded coconut
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts
  • 3 tablespoons raisins

Directions

  • Place the bananas, milk, coconut, peanut butter and vanilla in a food processor; cover and process until blended.
  • Transfer to a freezer container; stir in walnuts and raisins. Freeze for 2-4 hours before serving.
Editor's Note
Look for unsweetened coconut in the baking or health food section.
Nutrition Facts
1/2 cup: 181 calories, 7g fat (2g saturated fat), 0 cholesterol, 35mg sodium, 29g carbohydrate (16g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1 fat, 1/2 starch.

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