Chef's Quick Tips: Chocolate banana almond butter ice cream
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.
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Apr 26, 2019, 3:14 PM
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Updated 2,065 days ago
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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
561 Post Road East
Westport, CT 06880
Westport, CT 06880
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