By Noor H. Salem, TMO
Question: I found fat-free and low-calorie ice cream with delicious flavors. Are these good treats to replace regular dessert with as part of my weight loss plan?
As I promised last week when answering this question above, here is one of my all-time favorite ice cream replacements. I have several different recipes, but I had this one as a blog post topic a while back and thought Iâ€™d share it here. For more healthy recipes check out my blog.
Children scream for ice cream, and adults simply reach for it without sound. As a child I loved ice cream, until I realized what I was being fed. Turning over the container merely scares me, especially with the paragraph comprised of ingredients I canâ€™t pronounce. So whatâ€™s in ice cream thatâ€™s a hazard to our health? Simply, too many things for me to cover, but Iâ€™ll give you a taste of it.
Carrageenan is found in almost every ice cream brand out there. Itâ€™s used as a thickening agent to make your treat nice and thick, but can also cause harmful effects on your body including cancer. Is it worth it? Not when you can make an alternative, which I will share below.
Many frozen treats have coloring, including red 40, blue lake 1, yellow lake 5. As Iâ€™ve stated many times, this sounds like Iâ€™m in an art classroom, not in the kitchen eating dessert. Food colorings are proven to be harmful by the FDA and have proven to cause ADHD in children. According to labelwatch.com the CSPI, Center for Science in the Public Interest, recommends avoiding all artificial food colorings.
Watch out for the famous high fructose corn syrup, I donâ€™t even want to get into this. I donâ€™t believe that all sugar is created equally, and if you believe so, well read on. In no way, shape, or form do I consider that Organic Raw Honey or even dates can be on the same scale as high fructose corn syrup. While honey and dates are natural, and have plenty of health benefits, high fructose corn syrup comes from GMO ingredients. Whatâ€™s to compare?
So as a treat Iâ€™ve transformed my regular frozen banana ice cream into â€œchocolateâ€ banana ice cream using carob powder instead of cocoa powder for a few added health benefits. The texture is merely the same as the store bought chocolate ice cream, but the after-feeling is incomparable. This is dairy free, gluten free, soy free, additive free, added-sugar free, and most importantly guilt free. Oh and donâ€™t forget, this has only 3 ingredients, while the majority of store-bought ice cream has a minimum of 15.
4-5 frozen bananas peeled and pre-sliced
Â½ cup milk (I used unsweetened almond milk, the fat adds to the creaminess)
1/3-1/2 cup carob powder (you can use cocoa powder)
Directions: (canâ€™t get easier than this!)
Place your frozen bananas, carob powder and almond milk in the food processor and pulse until creamy.
You may need to stop and scrap the sides a few times with a spatula (please, unplug the machine while doing so; you donâ€™t want to accidently turn it on).
Serve in desired bowls. Top with fresh berries, mango, or other fruit, and if youâ€™re a nut-a-holic like me, pile on raw walnuts, pistachios, or cashews. Toppings are unlimited, there are no rules. 😉
*The best way to have your frozen bananas is this: every time you have over-ripe bananas in your fruit plate peel them, slice them, and place them single layered in a tuber ware. Freeze them and whenever youâ€™re in the mood for ice cream take them out and use them for such recipe.