Dr. McDougall's Online Discussion Board

We make banana ice cream often ... this is compliant:

For 2 people:
* 2 very ripe bananas, frozen
* Nondairy milk (oat, soy, etc.)
* Cocoa powder

Combine in a blender. Blend. Eat.

No need to measure. 2 bananas...a bit of milk (maybe 1/4 cup?)...about a tablespoon or so of cocoa. You can always taste and adjust.

Easy, creamy and good.

I do let the frozen bananas thaw a bit, for maybe 5 minutes. Otherwise, the bananas are rock hard, and my blender can't do much with them. Your mileage may vary.

And no need to add sugar or any other sweetener, as the sweetness comes directly from the ripe bananas.

PJK wrote:We make banana ice cream often ... this is compliant:

For 2 people:
* 2 very ripe bananas, frozen
* Nondairy milk (oat, soy, etc.)
* Cocoa powder

Combine in a blender. Blend. Eat.

No need to measure. 2 bananas...a bit of milk (maybe 1/4 cup?)...about a tablespoon or so of cocoa. You can always taste and adjust.

Easy, creamy and good.

I do let the frozen bananas thaw a bit, for maybe 5 minutes. Otherwise, the bananas are rock hard, and my blender can't do much with them. Your mileage may vary.

And no need to add sugar or any other sweetener, as the sweetness comes directly from the ripe bananas.

I do this too, only I use a food processor, rock hard frozen bananas, sliced, and no liquid. The result is a product with the texture of premium ice cream. It's also nice if you omit the cocoa and substitute a little lime juice and zest, then serve it in a half papaya as desert or along side of a spicy meal.

Sounds delicious, PJK. Thanks.

Hi! I just had a bunch of avocado to use up and I made an avocado chocolate mousse that I really liked. The (non)recipe was roughly 2 ripe avocados, 1 large overripe banana, 2 heaping spoons of cocoa powder (just Hershey's unsweetened), a very large handful of fresh mint (or sub mint extract to taste), a bit of filtered water. Use only as much water as needed to keep the blades moving. I just blended it all (I think it would work in a blender or food processor) until really smooth and a little fluffy, and portioned into 4-6 dishes, covered and refrigerated till set and the flavors combined. I think you could easily play with the flavoring, I went the chocolate route since I didn't add any citrus to keep the avocado from turning brown.

The problem there is that avocados are both caloric and very fatty. For those of us losing weight, those aren't great features.

Specifically: 1 avocado = 160 calories, of which about 132 are from fat. That works out to over 80% of calories from fat. "Low fat" generally means 20% or fewer of calories.

https://www.verywellfit.com/calories-in ... do-3495640

By contrast, a banana has just 90 calories, of which only about 3 are from fat.

https://www.healthline.com/nutrition/fo ... #nutrition