Do you love the flavor of chai? The spices in this banana-based “nice” cream mimic the flavors of the classic tea treat. Almond butter adds a lovely nutty depth and honey just a smidge of sweetness for a well-balanced light dessert.
Tip: Banana-based ice creams are best eaten fresh. They go hard if left in the freezer overnight.
Ingredients
- 3 over-ripe frozen bananas, peeled
- 6 Tbsp. almond butter
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ginger
- ¼ tsp. cloves
- 3 Tbsp. honey
Directions
- Blend all ingredients together in food processor or blender until smooth. Pour into a loaf pan. Freeze until firm and scoopable (4 hours).
Nutrition Facts
4 servings per container
Serving Size 129 g
Amount per serving | ||
---|---|---|
Calories | 270 | |
% Daily Value* | ||
Total Fat 12.5g | 15% | |
Saturated Fat 1g | 5% | |
Trans Fat 0g | ||
Polyunsaturated Fat 3g | ||
Monounsaturated Fat 7.5g | ||
Cholesterol 0mg | 0% | |
Sodium 0mg | 0% | |
Total Carbohydrate 39g | 14% | |
Dietary Fiber 5.5g | 21% | |
Total Sugars 25g | ||
Includes 13g Added Sugars | 26% | |
Sugar Alcohol 0g | ||
Other Carbohydrate 8g | ||
Protein 6g | ||
Vitamin D 0mcg | 0% | |
Calcium 74.4mg | 6% | |
Iron 1.3mg | 6% | |
Potassium 505mg | 10% | |
Vitamin A 3mcg | 0% | |
Vitamin C 7.9mg | 8% | |
Vitamin E 6.3mg | 40% | |
Vitamin K 0.7mcg | 0% | |
Thiamin 0.1mg | 8% | |
Riboflavin 0.3mg | 25% | |
Niacin 2.4mg | 15% | |
Vitamin B6 0.4mg | 25% | |
Folate 28.8mcg | 7% | |
Vitamin B12 0mcg | 0% | |
Biotin 17.7mcg | 60% | |
Chloride 74.2mg | 4% | |
Pantothenate 0.4mg | 0% | |
Phosphorus 136.4mg | 10% | |
Iodine 7.6mcg | 6% | |
Magnesium 90mg | 20% | |
Zinc 0.9mg | 10% | |
Selenium 2.1mcg | 4% | |
Copper 0.3mg | 35% | |
Manganese 0.9mg | 40% | |
Chromium 0.7mcg | 2% | |
Molybdenum 7.1mcg | 15% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Banana, Almond Butter (dry Roasted Almonds), Honey, Ground Cinnamon, Nutmeg, Ground Cloves, Ginger.
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