BERRY GOOD FOR YOU!
What I called my ‘best-ever chocolate ice cream’ recipe caused a real stir – so many loved it and then a few said ‘does it have to be chocolate’ could it also be made into a berry ice cream?
Well no it doesn’t have to be just chocolate, so I have been tinkering with the original recipe (here) – dead-easy and very adaptable! As a result here at www.bariatriccookery.com we have been trying some very fruity, berry variations while the soft fruit season is in full swing. Our variation works more than well … and has gained a few in-house ‘deserters’ from the original chocolate ‘favourite’ one, so many loving the new fruitier variation. I personally like both and will make the duo over the coming months. My plan now is to experiment with peanut butter….
More importantly we have tried adding a scoop or two of our favourite protein powder to the mix to up the protein levels and it works fabulously well. We have used unflavoured protein powder, a complementary flavour and even skimmed milk powder and all have worked well – like with all recipes you’ll find your preferred choice.
Here’s the new berry version:
VERY BERRY ‘BEST-EVER’ ICE CREAM
3 ripe bananas, peeled, sliced and frozen (2-3 hours)
1 scoop about 100g/4 oz frozen fruits of the forest or other frozen berries
1-2 tbsp Splenda granulated sweetener (optional and to taste)
1 tbsp fat-free Greek yogurt
1-2 scoops unflavoured or flavoured protein powder (optional)
1. Place the frozen banana slices in a blender or food processor with the frozen berries and blitz for about 1-2 minutes until the mixture looks grainy and the banana is flecked throughout. Leave to stand for 1 minute.
2. At this point add the sweetener – this amount will depend upon how tart the fruit is and how sweet you like your ice cream. A strawberry variation I made didn’t need any but a frozen mixture did – your choice. I think to begin with it’s worth adding some since sweetness does diminish with freezing. Also add the yogurt and protein powder if used then blitz again for a further 1-2 minutes until the mixture is smooth and creamy.
3. Scoop from the bowl or blender goblet and spoon into dishes or scoop into cones to serve at once.
WLS PORTION: 1/2-1
V suitable for Vegetarians
CALORIES PER PORTION (without any protein powder): 115
At this time of year, it’s nice to have the ice cream in a cone (you don’t have to eat it if you don’t want to) but a scoop or two in a ‘cornet’ takes me back to my childhood – and there’s nothing wrong with that!
And here they are filled with a blueberry ice cream variation. Simply just use frozen blueberries instead of the mixed forest or berry fruits in the basic recipe above.
But of course if you can’t make up your mind which to have – then have a small scoop of both – here’s strawberry with our original chocolate.