Chef's Quick Tips: Chocolate banana almond butter ice cream

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This week, Chef Jes Bengston of Food Rescue and Terrain Garden Café in Westport shows Tina Redwine how to get the most out of your food.

Chocolate banana almond butter ice cream

Ingredients 

Over-ripened bananas

almond butter

Dutch process cocoa

toasted coconut 

Directions

Left your bananas out for too long?  Don’t throw out those brown bananas, slice and freeze them in a ziplock bag.  

To make ice cream, blend sliced bananas in a blender with a tablespoon of almond butter and a tablespoon of dutch process cocoa. Blend until smooth.  Garnish with toasted coconut for a delicious, healthy ice cream.

 Ice cream can also be made then frozen in a container to be enjoyed later.

 

Contact

Chef Jes Bengston

Terrain Garden Café

561 Post Road East
Westport, CT 06880

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