I have adored ice cream and frozen yogurt since I was a little girl. I usually have a homemade cold creamy treat in my freezer on a regular basis.
Growing up we had an old fashioned ice cream maker that used rock salt and ice to churn milk, cream, sugar and eggs, into the dreamiest ice creams. My mom use to create all kinds of flavors with fruits and nuts and I had so much fun helping her and watching the ice cream being made.
Since July is National Ice Cream Month I decided to create a yummy sundae made with superfoods. Why eat conventional commercial ice creams filled with unhealthy ingredients like high fructose corn syrup, chemical stabilizers, and preservatives when you can enjoy this tasty healthier sundae made with whole foods that includes organic banana frozen yogurt, organic strawberries, organic bananas, raw pecans, organic chocolate, and a cherry.
My banana frozen yogurt recipe is made with protein-rich organic Greek yogurt and it’s so easy to make and comes together in minutes in the blender.
The hardest part is waiting for the yogurt to freeze in my ice cream maker. If you don’t have an ice cream maker you can still make this banana frozen yogurt by using frozen bananas. The texture will be like soft serve ice cream and can be enjoyed immediately.
Greek yogurt is regular yogurt that has the whey (liquid) strained off. This straining process gives the yogurt more body, less lactose, lower carbohydrates, and higher protein content than regular yogurt. Yogurt with active cultures is a good source of probiotics which can contribute to a healthy digestive system.
In this recipe I used Straus Family Creamery organic whole milk Greek yogurt. 1 cup of their organic whole milk Greek yogurt has 19 grams of protein along with calcium, vitamin A, and iron. I like the flavor and texture of their whole milk yogurt but feel free to try the recipe with your favorite organic Greek yogurt or dairy-free yogurt if you don’t eat dairy.
Bananas are a very good source of potassium, vitamin B6, vitamin C, manganese, and fiber. One banana contains over 400 milligrams of potassium which is a key mineral for maintaining healthy blood pressure and cardiovascular health.
Strawberries are high in antioxidants, vitamin C, iron, manganese, potassium, biotin, anti-inflammatory phytonutrients, and fiber. Antioxidants like vitamin C and phytonutrients protect our cells from free radical damage and inflammation which contribute to premature aging.
Vitamin C is vital for connective tissue (collagen) formation which keeps our skin looking young. Vitamin C also protects the skin against sun damage. Strawberries also contain the antioxidant ellagic acid which protects the elastic fibers in our skin to help prevent sagging.
Raw pecans are one of my favorite nuts and are a great source of vitamin E and B vitamins. Pecans contain oleic acid a heart healthy monounsaturated fatty acid. Pecans also contain important minerals and ellagic acid which can protect the body against cancer and free radicals.
I recommend soaking your raw pecans in salt water to get rid of the anti-nutrients like enzyme inhibitors. Soaking makes nuts and seeds easier to digest. I usually soak 4 cups of raw nuts or seeds at a time with 1 tablespoon of Himalayan sea salt. I soak raw pecans for at least 4-6 hours.
Once the pecans are done soaking you can rinse them well, drain, and dry the pecans in a dehydrator set at 115 ˚ F or oven set a 150 ˚ F until dry and crunchy. Nuts and seeds done this way taste so delicious! I usually take a few days a month to do this and then I store all my favorite nuts and seeds in airtight containers in the freezer to enjoy whenever I want.
Enjoy this tasty superfoods sundae whenever you want a cold creamy treat that will keep you cool during the hot summer months.
For all you sundae lovers, what is your favorite sundae toppings? If you would like to contribute to the conversation, please take a moment to leave a comment.
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Banana Frozen Yogurt
Makes around 2 pints
2 cups organic Greek yogurt
3 ripe organic bananas—peeled and cut in half
6 tablespoons organic coconut palm sugar (I used Wholesome Sweeteners brand) or stevia to taste
2 teaspoons pure vanilla extract
¼ teaspoon cinnamon
Pinch Himalayan sea salt
1. Place all ingredients in a blender and blend until smooth and creamy.
2. Refrigerate banana yogurt for at least 1 hour.
3. Once yogurt is cold freeze it in your chilled ice cream maker according to the manufacturer’s instructions.
4. Use frozen yogurt to make the sundae.
Important Note: If you don’t have an ice cream maker, cut bananas in chunks and freeze until solid. Once bananas are frozen, place them in a blender with the remaining ingredients and blend until it resembles soft serve ice cream. Enjoy immediately.
2 Minute Chocolate Sauce
Makes around ⅓ cup
1- 3 ounce organic dark chocolate bar (I used Theo Brand)
1 tablespoon organic coconut milk—heated until hot but not boiling
1. Break chocolate into small pieces and place in a small heatproof bowl.
2. Pour hot coconut milk over chocolate and stir until smooth and creamy.
3. Drizzle over frozen yogurt.
Note: You can substitute organic cow’s milk for the coconut milk if you like.
To make one sundae:
1 or 2 scoops of banana frozen yogurt
4 diced organic strawberries
½ diced organic banana
2 tablespoons chopped raw pecans
2 tablespoons of 2 minute chocolate sauce
1 Rainer or Bing Cherry