Recipes
Banana Ricotta Ice Cream
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Ingredients
- 1-pound bananas or about 3 bananas (very ripe) peeled
- 1 cup ricotta cheese (fat-free)
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- ¼ teaspoon nutmeg ground
- 1 teaspoon vanilla extract
Instructions
- Freeze peeled bananas in a container or bag overnight
- Remove bananas from freezer and let sit for 5 minutes (until they begin to defrost around the edges)
- Place ricotta cheese in a food processor or blender and blend until smooth
- Chop the bananas and add to the food processor along with all remaining ingredients.
- Puree until smooth and creamy.
- Scoop mixture into a plastic bowl and cover with food-grade plastic wrap, making sure the plastic wrap touches the top of the mixture. Place in the freezer for 15 to 20 minutes.
- Scoop or pipe into individual serving bowls or parfait glasses.
Notes: If desired, garnish with raspberries or nuts
Serves: 6 Prep Time: 15 mins Total time: 15 mins
Nutrition Facts Calories: 115 Total fat: 3.5 g Carb: 16.4 g Protein: 5.4 g Sodium: 52 mg Sugar: 7.9 g
