BANANA-CINNAMON CHOCOLATE SORBET
Easy, flavorful, and delicious sorbet! Make sure to use very ripe bananas for the best results!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Combine frozen banana, almond milk, cocoa powder, vanilla extract, ground cinnamon, and salt in a high-powered blender; blend until smooth and creamy, scraping down the sides of the blender as needed. Add more almond milk if mixture is too crumbly.
- Serve immediately as soft serve, or freeze for a firmer texture, 1 to 2 hours.
Nutrition Facts : Calories 210.3 calories, Carbohydrate 51.6 g, Fat 1.8 g, Fiber 7.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 100.9 mg, Sugar 26.3 g
CHOCOLATE SORBET
Steps:
- In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
- Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.
BANANA SORBET
I eat this with chocolate cookies! I enjoy this because it is totally yummy and practically guilt-free when it is eaten by itself. This can be served with frozen cookies for a decadent treat!
Provided by VeganCourtney
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Pulse banana and water in a food processor until chunky; add caramel sauce. Blend until completely smooth.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 18 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 24.4 mg, Sugar 7.2 g
AMAZING BANANA SORBET
This recipe is great for hot summer afternoons, or when you're just craving a cold snack! It is easy to make and uses only 3 simple ingredients. For one cup of mashed bananas, you will need about 3 bananas.
Provided by MERYL THE YOUNG CHEF
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5h10m
Yield 5
Number Of Ingredients 3
Steps:
- In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
- When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
- Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 50.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 0.4 mg, Sugar 45.5 g
FROZEN BANANA SORBET
This recipe is perhaps the simplest of all and it is amazing how much it tastes like ice cream!
Provided by Food Network
Categories dessert
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Peel the banana and cut into chunks about 1-inch long. Put the banana, lime juice and honey in a food processor and process by pulsing until it is pureed but still a little chunky. Spoon into a serving dish and serve.
BANANA CAKE WITH CARMELIZED BANANAS AND CHOCOLATE SORBET
Provided by Food Network
Number Of Ingredients 38
Steps:
- For the cake: Preheat oven to 350 degrees. Sift dry ingredients together in a bowl. Puree bananas, add sugar and puree until smooth. Add eggs, vanilla, rum and process until combined. Add yogurt, pulse to combine. Pour into large work bowl. Gently fold in dry ingredients by two additions. Pour into 9 by 9 baking pan which has been lightly greased with canola oil. Bake about 25 minutes or until tester comes out clean.
- For the sorbet: In a saucepan combine 1 cup of the water, sugar and cocoa powder. Over medium heat whisk until dissolved. Remove from heat and stir in chocolate until melted. Add remaining water and rum. When cooked, pour into ice cream maker and freeze according to manufacturer's directions.
- To assemble: Slice cake into 9 squares; slice each square in half diagonally. Lay banana slices on top, sprinkle liberally with sugar. Place under broiler or caramelize sugar with a blowtorch. Place 2 halves on plate, with a scoop of sorbet alongside and a few almonds around.
- For the cake: Preheat oven to 350 degrees. Sift dry ingredients together in a bowl. Puree bananas, add sugar and puree until smooth. Add eggs, vanilla, rum and process until combined. Add yogurt, pulse to combine. Pour into large work bowl. Gently fold in dry ingredients by two additions. Pour into 9 by 9 baking pan which has been lightly greased with canola oil. Bake about 25 minutes or until tester comes out clean.
- For the sorbet: In a saucepan combine 1 cup of the water, sugar and cocoa powder. Over medium heat whisk until dissolved. Remove from heat and stir in chocolate until melted. Add remaining water and rum. When cooked, pour into ice cream maker and freeze according to manufacturer's directions.
- To assemble: Slice cake into 9 squares; slice each square in half diagonally. Lay banana slices on top, sprinkle liberally with sugar. Place under broiler or caramelize sugar with a blowtorch. Place 2 halves on plate, with a scoop of sorbet alongside and a few almonds around.
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