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I’ve been on the east coast for just over a week now and let me tell you, “It’s HOT!”
After spending nearly 12 years in ‘la-la-the-weather-is-almost-always-perfect’ L.A. – I’m not use to this throw-down heat. But that doesn’t mean I don’t love it, because I do.
What I love most, is how things that are really, really cold taste really, really good when it’s really, really hot. Ice cream is just not ice cream, when it’s 70 degrees. But man, 95 and above, there’s nothing better.
This recipe is so great for these hot summer months when you literally feel like eating ice cream everyday, but don’t really want to be eating ice cream everyday (if you know what I mean).
And has no added sugar.
Let me know if you try any of the flavors, or create your own. I’m always eager to put a new spin on things. Enjoy!
Easy Raspberry Ice Cream
Yield: Serves 1
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
- 1 frozen banana
- 1 cup of frozen raspberries
- 1/3 cup milk (any milk will do)
Pop everything in a high speed blender and blend until you have a thick, rich, creamy consistency. Enjoy!
Nutrients per recipe using 2% milk: Calories: 215; Total Fat: 2.8g; Saturated Fat: 1.6g; Cholesterol: 10mg; Carbohydrate: 49.2g; Dietary Fiber: 11.1g; Sugars: 31.9g; Protein: 6.3g