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Ingredients
- ½ cup reduced-fat milk of choice 125 mls
- 1 tbsp Natvia 4 grams
- 1 tbsp cacao/cocoa powder 8 grams
- ½ banana 45 grams
- 1 tbsp reduced fat cream 20 mls
- ¼ tsp vanilla extract 1.25 mls
- salt
- 2 tsp dark chocolate bits 5 grams
- ½ tsp desiccated coconut 1 grams
Ingredients
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Instructions
- Combine Natvia, cacao/cocoa powder and 1/4 of the milk in a saucepan over a medium heat, stirring constantly until Natvia and cacao/cocoa are dissolved. Remove from heat.
- In a blender combine the banana with remaining milk, cream, vanilla and a pinch of salt.
- Slowly pour in the warm cacao/cocoa mixture and blend until smooth.
- Place “ice cream” mixture into a freezer proof container and freeze for 4 – 6 hours or until firm.
- Allow to soften on the bench top for 20 minutes before serving with a sprinkle of chocolate bits and some desiccated coconut.
Recipe Notes
238 calories per serve