Frozen Banana Cream with Fresh Berries - Fresh Dish Post from Price Chopper

Frozen Banana Cream with Fresh Berries

August 9th 2021

Fresh Dish Foodie Abby shows us a healthy dessert you’ll want to keep on hand. Using just frozen bananas and a handful of ingredients, this recipe with quick prep time and refreshing flavors will be a staple in your freezer.

Get the full recipe below:


  • 2 medium bananas
  • 2 tbsp nonfat milk
  • ⅛ tsp ground nutmeg
  • 2 tbsp chopped, unsalted dry roasted peanuts or sunflower seeds
  • ¾ cup fresh raspberries
  • ½ cup fresh blueberries


          1. Line large rimmed baking pan with parchment paper. Peel and slice bananas; place on prepared pan and freeze 2 hours.
          2. In food processor, pulse frozen banana slices until they resemble coarse crumbs; process until smooth. Add milk and nutmeg; process until combined.
          3. Transfer banana mixture to medium bowl; stir in peanuts. Divide mixture into 4 bowls; evenly sprinkle with raspberries and blueberries. Makes about 2½ cups.

                              Frozen Banana Cream with Fresh Berries

                              YOU MAY ALSO LIKE

                              Vanilla Ice Cream
                              Vanilla Ice Cream
                              This refreshing summer treat only needs four ingredients… and some patience. Today Whitney is making no churn, homemade, vanilla ice cream.
                              Caramel Apple Crunch Foil Packets
                              Caramel Apple Crunch Foil Packets
                              Do you love apple pie or apple crumble? Whitney has the perfect recipe for you. With just four simple ingredients and little to no prep work, you’ll have a delicious treat in no time!
                              Extreme S'mores Milkshake
                              Extreme S'mores Milkshake
                              Join Fresh Dish Foodie, Whitney, as she combines a campfire favorite with vanilla ice cream to make an Extreme S’mores Milkshake.
                              Back to top