Banana "Nice Cream"

Let the bananas ripen before peeling. If they’re green or yellow to start with, leave them out until the bananas at least begin to turn brown. Not-overripe bananas will have something of an earthy taste, as opposed to the more sweet, caramelized flavor they develop as they turn brown.

Once ripe, peel the bananas, cut into pieces, and freeze them.

When the bananas are fully frozen, toss them into a food processor or high-quality blender (such as a Vitamix) and blend until you achieve a consistency that resembles soft serve.

If your blender is having trouble processing, you can add up to 1/4 cup milk of choice or another liquid.

Once the soft-serve texture is reached, you can eat it immediately or scoop it into a container and freeze an additional 30 minutes or so, then scoop out with an ice cream scoop. This will give you a firmer banana ice cream texture.

10 Banana Ice Cream Flavors

Chocolate Banana Ice Cream: Use 3 bananas. Add 1/4 tsp pure vanilla extract, pinch salt, and 3 tbsp cocoa powder.

Mint Chocolate Chip: Use 2 bananas and a pinch of salt. Add 1/8 tsp pure peppermint extract (or more if desired), and stir in chocolate chips or cacao nibs after blending. Optional, blend in a pinch of spirulina or a small handful spinach for color and an extra nutrient boost.

Peanut Butter: Make the original recipe below, adding 2-3 tbsp peanut butter or another nut butter or allergy-friendly alternative before blending.

Cookies’n Cream: Make the original recipe below, adding 2 tbsp coconut butter if desired. After blending, add in a crushed cookie sandwich or Healthy Oreos.

Very Berry: Make the original recipe below, adding 1 cup frozen berries of choice and 1/8 tsp pure vanilla extract.

Strawberry: Use 2 bananas. Blend in 1/2 cup frozen strawberries. Add 1/4 tsp pure vanilla extract and optional shake of cinnamon.

Pina Colada: Make the original recipe below, using 1/4 cup canned coconut milk as your milk of choice. Blend in 1/2 cup frozen pineapple. Stir in shredded coconut if desired.

Vanilla Bean: Use 3 bananas and a pinch of salt. Add 1/2 tsp vanilla bean paste.

Pistachio: Make the original recipe below, adding 2-3 tbsp pistachio butter and 1/8 tsp pure vanilla extract. Sprinkle crushed pistachios on top if desired.

Keto Strawberry Jam

• 2 pounds fresh strawberries stems and hulls removed
• 1/4 cup Trim Healthy Mama Gentle Sweet
• 1 tsp lemon juice
• 1 tsp glucomannan

Add strawberries to a small stockpot. Smash a bit with a potato masher to get the juices flowing.
• Cook strawberries over medium-low heat for 10 minutes or until softened. Smash until juicy with small pieces of strawberries.
• Add the other ingredients. Stir well and chill. This will thicken as it cools.

Orange Julius

• 6 oz. can frozen orange juice concentrate
• 3 cup water
• 1/4 cup sugar
• 2 teaspoons vanilla
• 15 ice cubes
• 1/4 c powdered milk

1. Combine the first four ingredients in a blender. Blend on high speed until smooth.
2. Add ice cubes. Blend again until ice cubes are crushed and the drink is smooth and creamy. Add powdered milk & blend. Serve immediately.

Cream Cheese Crepe Filling

INGREDIENTS

• 8 ounces cream cheese , softened
• 1/4 cup sugar , or powdered sugar
• 1 teaspoon vanilla
• 1 cup whipping cream, whipped 

INSTRUCTIONS

• Beat the cream cheese, sugar and vanilla until smooth. Then fold in the whipped cream just until smooth.
• Spread on top of crepes and add desired toppings.

Easy Crepes

• 2 cups milk
• 4 eggs
• 3 Tablespoons butter , melted
• 1 Tablespoon sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 1/2 cups flour

Instructions

• In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
• Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
• Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

Notes

• To keep warm: Place on a baking sheet in the oven at 175°F until ready to serve.
• Leftovers: Add to a zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
• To freeze: Store as directed above, then place in the freezer for about 1-2 months.
• Reheating: Heat in microwave or skillet until warm.

German Chocolate Cake

• For the cake:

• 1 chocolate cake mix
• 4 eggs
• 1 1/4 C milk
• 1/2 c oil
• 1/2 c butter, softened

• For the Coconut Frosting:

  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 3 large egg yolks
  • 3/4 cup evaporated milk
  • 1 Tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut

  For the Chocolate Frosting:

  • 1 cup butter
  • 1 1/3 cup unsweetened cocoa powder
  • 6 cups powdered sugar
  • 2/3 cup evaporated milk
  • 2 teaspoon vanilla extract

  Instructions

  • Heat oven to 350°F. Grease three 9-inch round baking pans. Place parchment paper on the bottom of the pans.

  For the Cake:

  • Stir together cake mix, milk, eggs, butter & oil and mix well. 
  • Bake for 10-12 minutes or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
• In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. 
• Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

For the Chocolate Frosting:

• Soften butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed to thin the frosting, or a little extra powdered sugar, until you reach your desired consistency. Stir in vanilla
• Cake Assembly:
• 
  
• Place one of the cake rounds on your serving stand or plate. 
• • Smooth a thick layer of chocolate frosting over the cake layer. Leave about 1/2 inch between the filling and edge of cake. 
  • Repeat another layer. Top without cake round. Smooth chocolate frosting over the sides of the entire cake.
  • Spoon cooled coconut frosting on top of the cake. Decorate edges with chocolate frosting.

Ultimate Baked Beans

• 2 28 oz can baked beans
• 12 slices cooked bacon chopped in 1/4 inch pieces
• 1/2 red onion diced
• 1/2 cup ketchup
• 1/4 cup yellow mustard
• 1/3 cup brown sugar
• 2 tbsp molasses
• 2 tbsp minced garlic
• 2 tbsp Worcestershire sauce

1. Preheat oven to 350 degrees.

2. In a casserole dish, or other oven safe dish. Add all the ingredients and stir until well incorporated. 

3. Bake for 1 hour, stirring halfway through. Can also cook bacon in the microwave for a couple minutes & put on top of the beans halfway through cooking time. Broil 2 min if needed to make crispier. (Can microwave bean mixture for 5-6 min to speed up cooking time, then pour into pan, add bacon & bake 35 min).

4. Serve.