Here’s a recipe for a quick, easy and healthful sugar-free ice cream. In fact, it’s as much a delivery system for vitamins, phytonutrients and minerals as it is a dessert. A small food processor works great for this. Just drop in 1 frozen and chopped banana*, 1 heaping teaspoon cocoa powder, and 2-4 tablespoons heavy (whipping) cream. As an option, I like to add a tablespoon or two of whey protein concentrate for the glutathione-building cysteine. Blend until smooth and creamy. You may have to stop the machine once or twice to scrape down sides and make sure all the banana chunks get blended in. You can also make a fruit version with frozen strawberries or even fresh peaches. Just adjust the amount of cream to make it work. This recipe is for one serving. You can make a bigger batch in a Cuisinart or larger machine.
* Choose small bananas that are still slightly green as they contain less starch. When you find some like this in the store, buy a bunch. Peel and freeze ahead of time.
