Summer is coming and you know what that means… TIME FOR ICE CREAM! But as much as we love Magnums or those big scoops of delish gelato, I think it’s a better idea to make your own, keep it healthy and eat it more often. Let me show you how to serve yourself some sweet, healthy and easy-to-make Nutella banana ice cream with only a trio of ingredients.
Nutella is my all-time favorite when it comes to ice cream (and actually all kind of other cheats too, lol!) and now a supplement store has made it possible to add the Nutella flavor to your diet without feeling guilty. It’s called: WheyTella! Perfect Nutella taste, no added sugar and high in protein: me like! Great for adding to all kinds of recipes or to put on your (homemade) bread or crackers. But back to the ice cream.
We enjoyed some super warm summer days in Amsterdam and that inspired me to make this WheyTella flavored ice cream. Together with bananas and low-fat quark I think we have an amazing cold combo. Bananas are a great energy provider and quark is full of protein. You only need a blender and a freezer to turn these three ingredients into one healthy dessert!
Have this as your cooling-down-snack on a warm sunny day, but you may also enjoy it on cold and rainy days to just make you feel a little better 😉 Give it a try girls and let me know what you think of this homemade Nutella banana ice cream!
INGREDIENTS
– 2 large bananas (ripe is the best!)
– 100 g low-fat quark
– 1 tspn WheyTella
(or replace with: raw cacao powder, Nutella or chocolate chips)
MACRONUTRIENTS
- Energy: 360,9 kcal
- Protein: 17,1 g
- Carbs: 69,5 g
- Fat: 5 g
- Fiber: 7,3 g
METHOD
1. Peel the bananas and cut them into pieces. Put the banana pieces in an airtight container and place it in the freezer for at least 2 hours (ideally overnight!).
2. Put the banana pieces in a blender and add the low-fat quark and WheyTella. Blend it in a powerful blender until an soft-serve ice cream texture has been achieved. Don’t blend too long as it will then become a milkshake.
3. You can eat the ice cream immediately if you like, but the texture will be quite soft. I prefer to transfer the ice cream back into the airtight container and freeze it until it looks like traditional ice cream (see photo!).
With love,
the blogger with a Nutella addiction.
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