Saturday, June 5, 2010

One Ingredient Ice Cream

I have seen many blogs recently feature this simple yet delectable treat and I knew I had to try it.  I have an ice cream maker attachment for my kitchen aid mixer, but it takes several days and multiple steps to complete that task.  Sugar, cream, vanilla, eggs, and about 72 hours later, you get to enjoy it.  Needless to say, I don't often make homemade ice cream. 

How could it be that just ONE ingredient could create creamy, soft, sweet and delicious ice cream?  I was so curious to see what that could be, and I bet you are too.

It's bananas, B-A-N-A-N-A-S!

All you have to do is freeze a few bananas (cut them into small chunks first so your blender doesn't die) and then blend those bad boys up for a few seconds.   I was so surprised that it tasted exactly like soft-serve ice cream, with banana flavoring of course.  I thought for sure that frozen bananas would be icy, flaky, and bitter.  Something about the little bit of fat that a banana has allows it to blend into a super creamy treat.  Make sure your bananas aren't green or too mushy.  A few brown spots makes them perfect!  Add in some chocolate syrup, or peanut butter, or honey... just experiment and enjoy!

The best part is, only 2 WW points per banana.  I would use at least 3 so that the blender has enough material to work with.  3 bananas would definitely serve 2-3 people.  Yum!

Chimichurri Sauce

I have an obsession with the chimichurri sauce at Los Ranchos and I love eating there just for the chimichurri.  This was an attempt to make my own.  Although it tasted good, it definitely doesn't compare.  I guess we will have to continue to eat there.  Oh well!  I served it tonight with pan fried chicken tenders, using PAM olive oil spray for less calories. 


  • 1 cup fresh parsley or cilantro, or combo of both
  • 3/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 3 tablespoons minced garlic
  • 1/2 tablespoon pepper sauce (hot sauce)


  1. Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Nutritional Information

3 WW points per serving, makes 12 servings

Amount Per Serving  Calories: 133 | Total Fat: 14.2g

With chicken, 5 WW points

Orange Cilantro Rice

My husband thought this was a bit to sweet for his liking, so next time I will use half the amount of OJ and more chicken broth.  I paired it with with chicken and chimichurri sauce (recipe in next post!)


  • 2 teaspoons butter
  • 1/2 cup diced onion
  • 1 cup uncooked long grain white rice
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • salt to taste
  • 1 1/2 cups orange juice
  • 1/2 cup chicken broth
  • 1/2 cup chopped fresh cilantro


  1. Melt the butter in a saucepan over medium-high heat. Stir in onion, and cook until tender. Mix in rice, and season with cumin, garlic powder, onion powder, pepper, cayenne pepper, and salt. Cook and stir until rice is golden brown. Pour in orange juice and broth, and bring to a boil. Reduce heat to low, cover and simmer 20 minutes.
  2. Remove cooked rice from heat, and gently mix in cilantro to serve.

Nutritional Information

3 points per serving, makes 6 servings

Amount Per Serving  Calories: 172 | Total Fat: 2g