Guilt-free maple roasted banana ice cream: dairy, gluten and fat free!

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I love ice cream. I could literally eat an entire half gallon of Edy’s Girl Scout Cookie Samoas Ice Cream. Ice cream is one of my “trigger foods” and I can’t keep it in the house because it will call my name until it’s gone.

 

Luckily I’ve created a healthier alternative using only four ingredients! Bananas, real maple syrup, vanilla extract and unsweetened vanilla almond milk.

 

I was happy to see that Oxygen Magazineactually featured a banana ice cream in the March edition. They actually have a Mocha Banana Ice Cream which I’m also going to try. I made my roasted banana ice cream last week and was pleasantly surprised at the creamy, rich flavor. The bonus is that this recipe is dairy, gluten and fat free! Give it a try and let me know what you think!

 

 

 

Ingredients

  • 3 medium-sized bananas
  • 1/2 cup pure maple syrup
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 400.
  • Peel and slice the bananas. I actually peel, slice and freeze my bananas in advance because I love to have frozen banans on hand (they are a delicious snack on their own).
  • Throw the bananas in a glass baking dish, pour maple syrup on top and roast for about 30 minutes, stirring every 10 minutes.
  • Remove from oven and let cool (i can neither confirm nor deny eating a few bananas covered in maple syrup straight from the pan)
  • Scoop the roasted bananas, almond milk and vanilla extract into a food processort and pulse until combined. Chill for at least two hours.
  • Dump into your ice cream maker and make per manufacturer’s instructions.

Yum-o!

Let me know if you try it and like it!

Make your own Mango BBQ Sauce

Last week I blogged about the top sneaky sugar foods. Topping that list was my favorite barbecue sauce, Sweet Baby Ray’s. I was quite shocked to learn that it not only has 15 grams of sugar per serving, but also has five different types of sugar, including high fructose corn syrup (which is the first ingredient.)

If I’m going to eat sugar, I want a brownie or ice cream…not barbecue sauce! I tossed my store-bought barecue sauce in the trash and set out to make my own. I had never made my own barbeque sauce before and honestly, I was a little intimidated, but I found a healthy, clean and easy recipe in the May 2011 edition of Oxygen magazine for Mango Barbecue Sauce.

It was simple to whip up this barbecue sauce and my entire family loves it. I have already used it as a dipping sauce for homemade chicken nuggets, marinade and sauté. This versatile sauce is low in calories and sugar  – only 20 calories and 3 grams of sugar per serving vs. 70 calories and 15 grams of sugar for the commercially made stuff!

Give this recipe a try and let me know what you think:

Mango BBQ Sauce

1 Tbsp olive oil
1 onion chopped
4 cloves garlic minced
1 mango, peeled, pitted and chopped
2 15-oz cans diced tomatoes
1Cup Water
1 6-oz can tomato paste
1/2 Cup maple syrup
1/2 Cup molasses
1/4 Cup apple cider vinegar
2 TBS lemon juice
2 TBS Worcestershire sauce
1 tsp sea salt
1 tsp ground black pepper

1) Heat olive oil in a skillet on med/high heat

2) Add onions, garlic and mango. Saute until soft, about 3 min

3) Add all remaining ingredients and stir to combine. bring to a boil on med/high heat. reduce heat, cover and simmer on low for 30min.

4) Remove from heat and allow to cool for at least one hour.

5) Use a hand blender to puree to liquify ingredients

6. Use a funnel to transfer the barbeque sauce from the pan to sterilized mason jars.

Serving size: 2 Tbsp.: Calories: 20, Sodium: 45mg, Total Carbs: 5g, Sugars: 3g