"Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker"
Whether you go slow or fast, just don’t turn on the oven. Show us how to keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker. (If you have none of these, use the microwave, rice cooker or another keep-cool appliance.)
Ok, so here's my confession: I'm not a huge ice cream eater because I'm lactose-intolerant. In some ways, it's a blessing, like a built in mechanism to force some moderation when it comes to this cool and creamy treat. BUT, the thing about lactose-intolerance is I can still enjoy dairy, just in smaller quantities (which I typically reserve for greek yogurt and cheese). This ice cream is different in that it uses BANANAS as a base combined with a moderate amount of milk to form a creamy, no sugar added soft serve treat that I can dress up and flavor any which way I choose. We've tried this in a number of different flavors including strawberry, coffee, banana, pina colada, etc, but I always come back to the chocolate PB as my favorite combo.
Here's what you need to make Banana Ice Cream:
Once your bananas are frozen, you'll transfer them to a food processor, add a splash of milk and blend until it reaches the consistency of creamy soft serve. Add in your 'flavoring agents' and blend for a few moments more until combined. That's it!!!
Also, in case you're wondering, August 18th is National Ice Cream Pie Day and August 19th is National Soft Serve Ice Cream Day, so mark your calendars to celebrate accordingly!! Also be sure to check out these other The Recipe Redux recipes for the July theme so you can continue to eat well while keeping your kitchen cool!
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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