Collagen-Infused Ice Cream
Beat the summer heat—and support hair, skin, nail, and joint health at the same time—with this collagen-infused frozen treat.
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Collagen ice cream? Yes, please. Not only is it delicious, but it boasts a ton of health benefits, as well.
Collagen—along with hyaluronic acid—forms the “intracellular cement” that literally holds us together. There are several different types of collagen, but type II is by far the most abundant in our bodies, representing 30 percent of total body protein and up to 70 percent of the proteins in our connective tissues.
As we grow older, the natural collagen production in our bodies slows down, which leads to age-related issues from wrinkles and sagging skin to osteoarthritis and osteoporosis. So as we grow older, it’s crucial to get more collagen from our diets.
Unfortunately, that isn’t always easy. The best food sources of this crucial protein are, unfortunately, parts of animals we don’t usually eat. Think bones, tendons, ligaments, and the like. So one of the few really good food sources of collagen is bone broth made the traditional way.
Luckily, there’s an abundance of collagen supplements on the market, from powders to liquids and everything in between. So finding healthy and creative ways to slip more collagen into your diet isn’t as difficult as you might think—just check out the yummy ice cream recipe below made with Nature’s Answer Marine Collagen.
Collagen-Infused Roasted Banana & Cinnamon Coconut Ice Cream
- 3 large ripe bananas, peeled and sliced
- 1 Tbs. coconut oil, melted
- 2 tsp. ground cinnamon
- 3 Tbs. pure maple syrup
- ¼ tsp. fine sea salt
- 1 13.5-oz. can full-fat coconut milk
- 1 tsp. pure vanilla
- 4 tsp. collagen powder, unflavored
- ¼ tsp. lemon extract
- Preheat oven to 400°F. Grease 9-inch pie plate. In bowl, toss together bananas, coconut oil, cinnamon, maple syrup, and salt. Pour into pie plate, and roast, stirring twice, 13–15 minutes, or until bananas are bubbling and tender.
- Transfer banana mixture to blender. Add coconut milk. vanilla, and collagen. Blend until smooth. Pour into bowl and refrigerate at least 4 hours, or overnight.
- Pour banana mixture into ice cream maker, stir in lemon extract, and churn according to manufacturer’s instructions. Serve immediately, or transfer to container, cover, and freeze until ready to serve.
- Calories 360
- Carbohydrate Content 37 g
- Cholesterol Content 0 mg
- Fat Content 24 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 21 g
- Sodium Content 160 mg
- Sugar Content 22 g