3 Banana Soft Serve Hacks
Creamy banana soft serve studded and topped with yummy chopped peanut butter & chocolate chip protein bar for a satisfying, healthy treat.
Servings: 2 servings
Cost: $10
Ingredients
- PB & Chocolate Protein Ice Cream
- Golden Milk Banana Ice Cream
- Chocolate Dipped Banana Ice Cream Pops
- 3-4 ripe bananas sliced
- 1 Salted Peanut Butter Chocolate Chip Protein Bar chopped divided
- 3-4 ripe bananas sliced
- 1 tablespoon MCT oil optional
- ½ teaspoon each: ground ginger turmeric cinnamon
- ¼ teaspoon freshly ground black pepper
- For pops:
- 3-4 ripe bananas sliced
- ¾ cup non-dairy milk plus more if needed
- 2 teaspoons pure vanilla extractFor chocolate shell:
- 10 ounces semi-sweet chocolate chips
- ¼ cup unrefined coconut oil
- Pinch sea salt
Instructions
- Freeze sliced bananas in an airtight container or freezer safe bag for 8-10 hours.
- Place frozen banana slices into a food processor fitted with the S blade. Pulse to start chopping the bananas. Stop and scrape sides as needed. Keep processing until bananas are thick and creamy.
- Add half of the chopped ZonePerfect bar to the food processor and pulse 5-10 times to break it up. (It will harden a bit when it hits the cold ice cream.)
- Add remaining ingredients.
- Serve immediately or transfer the ice cream to a freezer safe container until ready to eat.
- To serve, sprinkle with remaining chopped protein bar.
- Freeze banana slices in an airtight container or bag for 8-10 hours.
- Place frozen banana slices, non-dairy milk, and vanilla into the bowl of a food processor fitted with the S blade. Pulse a few times to chop the bananas. Keep processing until bananas are thick, creamy, and smooth. Stop and scrape down sides, as needed.
- Spoon the banana ice cream into popsicle molds. Add sticks and freeze until firm, at least 8 hours or overnight.
- Prepare the chocolate shell by placing chocolate chips, coconut oil, and salt in a glass measuring cup. Microwave on 50% power for 30 second intervals, until chocolate is melted. Let cool to room temperature.
- Remove pops from their mold and dip into the chocolate shell. Place on parchment or waxed paper and place back in freezer to allow ice cream to firm back up. Store pops wrapped in waxed paper in a bag or freezer proof container.
Notes
If desired, use two ZonePerfect bars instead of one to up the protein even more. Add one chopped bar to the ice cream during processing, and save the other one for the topping.
The popsicles molds used for this recipe yielded ten 3-ounce pops. Other molds may yield fewer, larger pops.
The popsicles molds used for this recipe yielded ten 3-ounce pops. Other molds may yield fewer, larger pops.