Lemon Banana Ice Cream

Even though the weather here in Houston has been funky lately, (storms, sun, wind, cold, more sun, wind, etc) it is clear that summer is firmly on its way.

Last weekend was the official start of spring, and nothing says spring in Texas like tropical fruits and ice cream. Right? Especially when its 85 degrees.

The only problem with increasing temperatures is the fact that instead of reaching for healthy fruits that are naturally sweet (and full of water, which our  bodies need more than ever when the temps rise!) we usually start thinking about a milkshake, or an ice cream. Anything cool and cold and sweet. 

Also, for those that celebrate there's a cruel holiday sneaking up this weekend. A holiday filled with chocolate eggs and rabbits and all other manner of diet disasters. Do not give in! With all of the hard work you've been putting in at the gym by yourself, or with your trainer, you don't want to undo all that commitment for your sweet tooth or a holiday. 

Solution: healthy ice cream. Last year we gave you a recipe for delicious strawberry "nice cream", and some pineapple "nice cream", but this time we are going whole lemon. Something sweet and tart, and perfectly refreshing --and it's only 3 ingredients, so it won't hurt your gains or your meal plan.

Lemon Ice Cream

Gather:

• 2 Frozen bananas (when freezing, break into two or three pieces per banana for easier blending)
• 1/2 Lemon- juice + zest
• 1 tbsp vanilla extract
• Optional-2 tablespoons lemon or vanilla yogurt for a little extra creaminess

Method:

Place frozen bananas, lemon juice and zest, vanilla and yogurt (if using) in your blender. 

Continue to blend, stopping to scrape mixture from sides if needed, until it reaches a frozen yogurt like consistency.

Eat. All of it. Do it. 

And that's it. A cure for your sweet tooth that is healthy and satisfying. See you back next week for a spring inspired dinner option!