Prep Time
8h 5 min
Yields
3 cups
If you’re hosting a summer shindig, opt for this healthier “ice cream” dessert to serve up after the main course.
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ingredients
2
very ripe bananas
1
tbsp extra-virgin coconut oil
3
tbsp raspberry jam
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directions
Step 1
Peel the bananas and cut into 1-inch pieces. Freeze until completely solid, preferably overnight.
Step 2
Pulse the banana chunks, coconut oil and 2 tablespoons of the raspberry jam in a food processor to begin breaking the bananas up. Stop, scrape down the sides and stir the mixture up a few times to help it along. Keep pulsing until the mixture is smooth like ice cream.
Step 3
To serve, swirl the remaining tablespoon of jam into the mixture. Eat right away, or freeze in an airtight container for up to 3 days.