Chunky Monkey Ice Cream

It's June, in Miami.

It is HOT! When I say HOT, I mean temperatures averaging in the 90's with close to 100% humidity. and feels like temperatures into the 100's.

We step outside and start sweating IMMEDIATELY. (I'm not exaggerating)

The only logical solution to this problem ... EAT ICE CREAM, A LOT OF IT!!!

This being said, when my bananas became overripe I knew just what to do. This ice cream has been a huge hit with T (and his other siblings). The bananas add sweetness and give the ice cream a creamy texture, and the chopped macadamia nuts give it the perfect balance of salty sweet to make it irresistible!

Nom Nom 😋 Happy Eating

Chunky Monkey Banana Ice Cream:

Ratio: 3.5:1 Serving Size: 1/2 cup (100 g) Makes: 3 servings

prep time: 10 mins ❤ freeze time: 2 hours ❤ total time: 2hrs 10 min

The What:

90 g Banana - sliced and frozen
30 g Choczero Maple Syrup
150 g Heavy Cream
15 g Nutiva Vanilla MCT Powder
15 g Choczero Chocolate Syrup
30 g Roasted/salted Macadamia Nuts

The How To:

In a small food processor, blend the frozen banana until forms a smooth puree and set aside.
In a medium size bowl, combine the heavy cream and MCT oil powder, whip until soft peaks are formed.
Gently fold in maple syrup, and purred bananas
Pour ice cream mixture into container that you can place in the freezer. I like to use a square glass one like this.
Top the ice cream with the chocolate syrup and chopped macadamia nuts, using a spatula swirl them into the ice cream.
Place in freezer for at least 2 hours to allow ice cream to set prior to serving

The Macros: (for 100 g serving)

Fat: 28.48 g

Protein: .90 g

Carbs: 19.33 g

Fiber: 12.10 g

Calories: 325.05

Ratio: 3.5:1

Note: Ratio's may vary depending on what brands of products you use. Please make sure you verify ratios in your Ketolicious Calculator prior to giving to your Keto Kiddo!