To make this flavorful vegetable stew with an Italian influence, simmer white canned cannellini beans with plump, white cannellini beans, leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs.
| Prep Time: | 5 mins |
| Additional Time: | 5 hrs |
| Total Time: | 5 hrs 5 mins |
| Servings: | 6 |
| Yield: | 3 cups |
Ingredients
- 4 bananas, sliced
- ½ cup milk
- ½ cup heavy whipping cream
Instructions
- Line a baking sheet with parchment paper. Arrange banana slices on paper and freeze until solid, 3 to 5 hours.
- Peel bananas from the parchment paper and place in the blender. Add milk and cream and blend until smooth; transfer to a sealable container and freeze until set, about 2 hours.
- You can substitute the banana with different fruit, but I find it tastes best with banana.
Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 17 mg |
| Sugars | 11 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I agree wirh the other reviewer,I didn’t see the reason to use 1/2 cup of milk and 1/2 cup of heavy cream, so I used 1cup of heavy cream, 3 frozen chopped bananas,1/2 tsp of vanilla extract. BOY! That was good!
I liked this version of banana “ice cream.” The cream in it made it smoother than just milk. The only thing is I think it calls for just a bit too much milk. I added an extra frozen banana to make it a little thicker. Freezing it for 2 hours is perfect.