4 Serves
120 Mins
2 g
17 g
11 g
In a saucepan, combine the cranberries and heat over low until they burst and form a thick, sticky sauce.
Ingredients, vitamins, and health benefits
Cranberries
Heavy Cream
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
26 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
211 mg / 4,700 mgSodium
10 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Place the frozen bananas into a food processor and blend until smooth, scraping down the sides as needed to achieve an ice cream consistency.
Spread one-third of the banana mixture into a loaf tin, add dollops of cranberry sauce, and swirl with a knife to create a marbled effect; repeat until all ingredients are used.
Cover the loaf tin with plastic wrap and freeze for 2 hours, letting it sit at room temperature for 5-10 minutes before scooping.
Frozen Banana
Vitamin A
126 µg / 900 µgVitamin C
12 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
26 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
211 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
31
g54
g31
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
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