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MAC's Recipe of the Month: July 2017

MAC Nutrition - Wednesday, July 05, 2017

July is National Ice Cream Month

Ice cream is delicious in all its creamy sweetness. However, when it comes to saturated fat and added sugar, it really packs quite the punch. Luckily, there are ways to make your own more nutritious version of the sweet treat so you can celebrate National Ice Cream Month while still working towards your fitness and health goals!

In this recipe, frozen bananas, when blended up, give a rich, creamy texture that could pass for ice cream. Mix it with plain unsweetened cocoa powder for that chocolatey flavor, and with some unsalted peanut butter to balance out the natural fruit sugar of the banana with protein and healthy fats. The peanut butter also makes the texture of the dish even creamier. Substitute any other unsalted nut butter in place of the peanut butter if you wish!

Chocolate Peanut Butter Banana “Ice Cream”
Yield:  2 Servings (Approximately 3/4 cup each) / Total Time: 20 minutes; overnight to freeze bananas

2 frozen bananas
2 tbsp unsweetened cocoa powder
2 tbsp unsalted creamy nut butter

Make sure the bananas are frozen all the way through (freeze at least overnight).
Place frozen bananas, cocoa powder, and nut butter in a blender or food processor.
Blend until smooth. You may have to stop blending and scrape down the sides of the blender a few times, as this mixture will be thick and may stick to the sides.
Serve immediately or store in the freezer in an airtight container. Enjoy!

Approximate Nutrition Information per serving:
Calories per serving: 212
Fat per serving: 9g
Protein per serving: 5.8g
Total Carbohydrate: 33.6g
Fiber: 6.6g
Sodium: 2.3mg

This month's recipe contribution comes from Louisa Paine, MAC's new Registered Dietitian!

Personalizing recipes is one of our specialties! Contact the MAC Nutrition team today.

Main Post Photo credit to Two Peas & Their Pod.