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Raw Banana Ice Cream Cups

 
One serving costs about $0.45

$0.45 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 summer,gluten-free,dairy-free,gluten free,dairy free dessert
spoonacular Score:33%

Spoonacular Score: 33%

 

Raw Bananan Ice Cream Cups requires approximately 45 minutes from start to finish. This recipe serves 16 and costs 45 cents per serving. This dessert has 112 calories, 2g of protein, and 8g of fat per serving. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires maple syrup, bananas, coconut cream, and maple syrup. It will be a hit at your Summer event. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is rather bad. Users who liked this recipe also liked Raw Bananan Ice Cream, Raw Bananan Ice Cream, and Raw Chocolate Peanut Butter Banana Cups.

Ice Cream Cups works really well with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 cup
1 cup almond flour
almond flour
3
3  frozen bananas
frozen bananas
1.5 Tbsps
1.5 Tbsps cacao powder
cacao powder
2 Tbsps
2 Tbsps cashew butter
cashew butter
2 Tbsps
2 Tbsps coconut butter
coconut butter
0.25 cup
0.25 cup coconut cream
coconut cream
1 Tbsp
1 Tbsp coconut oil
coconut oil
0.5 Tbsps
0.5 Tbsps maple syrup
maple syrup
1.5 Tbsps
1.5 Tbsps maple syrup
maple syrup
1 pinch
1 pinch sea salt
sea salt
0.25 cup
0.25 cup frozen strawberry puree
frozen strawberry puree
0.25 tsps
0.25 tsps vanilla extract
vanilla extract
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 pinch
1 pinch xanthan gum
xanthan gum
1 cup almond flour
1 cup
almond flour
3  frozen bananas
3
frozen bananas
1.5 Tbsps cacao powder
1.5 Tbsps
cacao powder
2 Tbsps cashew butter
2 Tbsps
cashew butter
2 Tbsps coconut butter
2 Tbsps
coconut butter
0.25 cup coconut cream
0.25 cup
coconut cream
1 Tbsp coconut oil
1 Tbsp
coconut oil
0.5 Tbsps maple syrup
0.5 Tbsps
maple syrup
1.5 Tbsps maple syrup
1.5 Tbsps
maple syrup
1 pinch sea salt
1 pinch
sea salt
0.25 cup frozen strawberry puree
0.25 cup
frozen strawberry puree
0.25 tsps vanilla extract
0.25 tsps
vanilla extract
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
1 pinch xanthan gum
1 pinch
xanthan gum

Equipment

mini muffin tray
mini muffin tray
muffin liners
muffin liners
blender
blender
bowl
bowl
mini muffin tray
mini muffin tray
muffin liners
muffin liners
blender
blender
bowl
bowl


Instructions

  1. In a bowl, mix all of the Chocolate Cookie Crust ingredients together until well combined. It helps if you mix the ingredients with your hands too. In a mini cupcake pan, place the mini cupcake liners inside and press the chocolate crust on the bottom of the liners.
  2. Place the cookie crusts in the freezer and make the banana ice cream.
  3. Place all of the Banana Ice Cream ingredients in a blender and wait for 8-10 to unthaw a bit. Now, blend the ingredients until you reach that creamy ice cream consistency.
  4. Scoop a small amount onto the cookie crusts until it reaches the top. Place the banana ice cream cups in the freezer for 1 hour and a half or preferably up to 3 hours. In the meantime, make the pink coconut cream.
  5. In a blender, blend the coconut oil, coconut cream, and maple syrup until smooth. Add the rest of the ingredients and blend well. Place the pink cream in the freezer for 20 minutes or until it is a thinker cream.
  6. After the banana ice cream cups have been in the freezer for 1 hour take the tray out and drizzle the pink cream on top. Place the tray back into the freezer until the time is up and serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.45
Ingredient
1 cup almond flour
3 frozen bananas
1.5 tablespoons cacao powder
2 tablespoons cashew butter
2 tablespoons coconut butter
¼ cups coconut cream
1 tablespoon coconut oil
½ tablespoons maple syrup
1.5 tablespoons maple syrup
¼ cups frozen strawberry puree
¼ teaspoons vanilla extract
½ teaspoons vanilla extract
1 pinch xanthan gum
Price
$2.24
$0.47
$0.12
$0.68
$0.86
$0.75
$0.21
$0.25
$0.76
$0.48
$0.08
$0.16
$0.07
$7.13

Nutritional Information

Quickview
112 Calories
2g Protein
7g Total Fat
10g Carbs
2% Health Score
Limit These
Calories
112k
6%

Fat
7g
12%

  Saturated Fat
2g
17%

Carbohydrates
10g
3%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
5mg
0%

Get Enough Of These
Protein
2g
5%

Manganese
0.22mg
11%

Fiber
2g
8%

Vitamin C
4mg
5%

Copper
0.1mg
5%

Vitamin B6
0.09mg
5%

Magnesium
15mg
4%

Iron
0.65mg
4%

Potassium
121mg
3%

Vitamin B2
0.05mg
3%

Phosphorus
23mg
2%

Calcium
21mg
2%

Folate
7µg
2%

Zinc
0.23mg
2%

Vitamin B3
0.24mg
1%

Vitamin B1
0.02mg
1%

Vitamin B5
0.11mg
1%

covered percent of daily need

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