The Low-Calorie Banana Meringue Ice Cream is an all-natural, high-protein (no protein powders!) easy, quick to make, healthy and super-yummy summer treat!
Put the mashed bananas in a pot. Set it over medium heat and bring to boil. Let them simmer, while stirring constantly for about 5 minutes. Add the gelatin and stir until it's dissolved.
Set the bananas aside to cool down.
In the meantime whip the egg whites and the sugar until fluffy (5-7 minutes).
Add th vanilla extract to the meringue. Slowly pour the banana mixture into the meringue and whip a few minutes longer, until very airy and fluffy.
Scoop the mixture into a container and put it in the freezer for a few hours or overnight.
Scoop out like a regular ice cream and enjoy!
*I like using gelatin in this recipe because it helps the ice-cream stay voluminous as it freezes. You don't have to use it if you don't want to. The ice-cream may just end up being not as fluffy as the one with the gelatin.
**about 1 cup mashed bananas