Nice Cream on a Sunny, Spring Day

Earlier this month, I posted about how processed foods can become contaminated by things like plasticizers from packaging and other sources. Not only are those chemicals bad for your health, a new study (1) shows that participants who ate the heavily processed diet gained weight, whereas those given un- or minimally-processed foods actually lost weight. The two groups were offered unlimited amounts. The researchers noticed that participants in the processed diet group ate more.

NiceCreamThis reminded me of something I noticed a few weeks ago when I made myself a batch of “Nice Cream”, a frozen banana and cocoa concoction that hits the spot when I’m craving ice cream. As someone who’s both lactose-intolerant and dealing with higher cholesterol levels, it’s best for me to avoid indulging in frozen dairy desserts. But after serving myself some of the “Nice Cream”, I noticed that I was satisfied with a small amount (see picture). Quite the opposite happens when I unwisely bring home a pint of Ben and Jerry’s, it’s a struggle to stop before downing the whole pint.

As a continuation of the recipe hacks I posted earlier, here’s a recipe for “Nice Cream”. Feel free to create your own version!

Chocolate “Nice Cream”

  • 2 bananas, frozen in their skins (you may need to soften slightly for 30 minutes in the fridge if your freezer is set low)
  • 1/4 unsweetened cocoa
  • 1 tsp cinnamon (optional)
  • 1/2 tsp vanilla extract (optional)

Peel bananas and place pieces in the food processor. Add cocoa and other ingredients. Blend until smooth but not completely thawed. Serve immediately or transfer to glass storage container and place in the freezer. Alternates to cocoa – strawberries or mango with the banana make a great sorbet-type dessert.




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