Recipe: Banana Ice Cream
Bananas have been at the end of every race I’ve ever run – and for good reason. In short, bananas contain potassium, which, along with sodium, work to maintain the electrolyte and fluid balance in your body. Runners should be particularly interested in this if they want to avoid cramping and maintain a regular heartbeat.
Ice cream on the other hand, is typically NOT something you associate with running. As the grandson of a dairy farmer, I grew up eating it by the bucketful. In the summer, we would eat one or two bowls every night before bed. There’s nothing quite like it on a hot summer day.
For those who are lactose intolerant, diabetic, or looking to cut calories (not add them by the scoop full), this might not be your treat. This is where the all powerful banana might be your next best friend. You’ve got to try this!
I recently came across this delicious and simple recipe for banana ice cream. It’s a simple, low fat, low calorie dessert that can be served with an almost unlimited amount of variety. Whatever your situation, ice cream (in any form) is one of life’s good gifts that should be enjoyed by all.
- 3, very ripe, frozen bananas (freeze at least 12 hours)
- 1 tbsp vanilla
- Non-dairy milk (almond, soy, rice)
- Toppings: Dark chocolate chips, blueberries, raspberries, walnuts, really anything that you want
- In a food processor (or blender), mix bananas, vanilla and milk until creamy (should look like ice cream)
- For chocolate ice cream, add a 1 tbsp of cocoa powder.
- Add toppings
Calories: About 100 per banana + whatever toppings
Serves: At least two!