Healthy Banana Ice Cream

This is the first in a series of forays into developing some easy recipes for ice-cream that is not actively unhealthy. . . .

• 1 cup milk ( My intention was to use 2%, but I accidentally grabbed skim from the fridge)
• 2 medium frozen bananas (the liquid level rose to 1.75cups)
• 2tspn vanilla
• 2tbspn sugar

I blended everything with an immersion blender and the volume went from 1.75C to 2.25C, meaning there was a lot of aeration.  I then poured the mix right into my ice cream maker, and it further almost doubled in volume during churning.  

So I ended up with 4 cups of ice cream, that is maybe 50% air.  With minimal sugar, low (or in this case, no) fat, and a serving of fruit.  My rough count of the calories is 400cal for the whole thing assuming I had used 2%.

Taste:

Very light and fluffy

Strong banana flavor

Some ice crystals noticeable

Good with cocoa nibs on top

For next time:

Use 2% milk for some fat content

Add cocoa for a chocolate-banana flavor and to further disrupt ice formation.

Upcoming flavors:

Strawberry

Peanut Butter