Recipe
Ninja CREAMi banana ice cream
Greek yogurt, ripe bananas, a little peanut butter, guar gum; no added sugar.
Draft · dietitian review pending
Dessert, no added sugar. The bananas bring the sweetness, the yogurt brings the body, and a little guar gum helps the texture after spinning.
The peanut butter is "a little" on purpose. I weigh it, because "a little" is how a jar disappears.
Ingredients
2 servings
- 0% Greek yogurt, plain200 g
Unsweetened.
- ripe bananas180 g
Peeled weight; ripe, with no mould or spoilage.
- natural peanut butter, no salt or sugar added15 g
Peanuts only; weighed.
- guar gum0.5 g
Weigh with a scale that reads to 0.1 g.
Method
- Use a blender to blend the bananas, yogurt, peanut butter and guar gum until completely smooth.
- Pour into the freezer tub supplied for your CREAMi model, no higher than its max fill line. Tub sizes vary; follow your model's fill instructions.
- Put the lid on and freeze level at −18 °C for at least 1440 minutes, or longer if your model's instructions require it.
- Follow your model's instructions for processing a yogurt-based frozen dessert, including which program to use.
- If it comes out powdery, add 10 g cold water and use the re-spin function as directed by your model's instructions.
Notes
- Best texture is straight after spinning. Return leftovers promptly to the freezer at −18 °C. Follow your model's instructions for levelling, refreezing and processing leftovers.
- This recipe uses fresh ripe bananas blended into the base; don't put loose frozen banana pieces through the machine as a substitute.
- Makes two portions. Weigh the finished batch and take half for one serving. Nutrition is estimated from the listed ingredients; added water does not change it.
Per serving
Estimated- Sodium
- 40 mg
- Saturated fat
- 1 g
- Energy
- 180 kcal
Estimated from the ingredients, not lab-tested. Brands vary; read your labels.