I’ve been enjoying this Carb Nite® protocol and still continuing having progress. Speaking of which, I think I’m due for another post regarding my progress with that protocol. It’s coming!
Anyway I got an idea of making this banana ice cream from this site. The recipe was super simple and the only addition I had was chestnuts. The plan was to have chestnut pieces in the mixture but I goofed up and ended up blending the whole chestnuts with the banana.
Since I wanted to make this dessert to be super low fat, I didn’t put any nut butters.
Carb Nite® Treat: Simple Banana Chestnut Ice Cream
|Prep time||1 hour|
|Dietary||carb nite solution, Dairy Free, Gluten Free, Paleo|
|Meal type||Dessert, Snack|
|Misc||Freezable, Serve Cold|
|Website||Sassy Cifelli Fitness|
- 1 Medium ripe banana (about 1 medium 7)
- 1/4 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 2oz cooked chestnuts
|Peel and cut up the ripe banana into chunks and place in a ziplock bag. Freeze until you're ready to make your banana ice cream|
|When you're ready to make banana ice cream, place the frozen banana chunks in a blender or food processor, 1/4 cup unsweetened almond milk and pure vanilla extract. Blend until everything incorporated.|
|On a separate bowl, break the cooked chestnuts into pieces. Do not mash unless that's what you want. My Magic Bullet blender blade wasn't strong enough to blend the frozen banana chunks so I still had couple banana pieces in my mixture.|
|Prepare 4 small molds and scoop about 3 Tbsp batter into each mold. Freeze and enjoy when it's ready!|
This nutrition facts is for 1 mold, NOT the entire thing!
|Serving Size 1
Servings Per Recipe 4
|Amount Per Serving|
Calories from Fat 10
|% Daily Value*|
|Total Fat 1.1g||2%|
|Saturated Fat 0.2g||1%|
|Monounsaturated Fat 0.1g|
|Polyunsaturated Fat 0.1g|
|Trans Fat 0 g|
|Total Carbohydrate 38g||13%|
|Dietary Fiber 3.6g||14%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|