Worst part of nursing a lactose-sensitive infant? Having to go dairy-free! No cheese, no milk, no ice cream! It has been six achingly long months since I have had a glorious bite of ice cream. No cake batter with brownies from Coldstone. No ice cream sandwhiches.
Nothing.
It has been just awful!! And yes, I know they make special dairy-free ice cream. It just doesn't taste the same nor does it come in cake batter flavoring!
About a week ago I stumbled across (on Pinterest) this recipe for dairy-free banana ice cream. Sweet and simple so I gave it a go. Wouldn't you know it, the taste is unbeatable! As such, I just had to give my mini tutorial on how to make this easy, delicious, and healthy treat!
Ingredients:
1 Ripe Banana
1 Tbs Peanut Butter
1 Tsp Cocoa
1) Peel ripe banana and cut into slices. (This really does work better with riper bananas. I have even taken to purchasing the half-price ripe bananas that are starting to brown.)
2) Freeze banana slices. (The tutorial said for an hour but I found that two hours was necessary in my freezer. I have also found that I can cut a whole bunch at a time and freeze them in separate bags.)
3) Frappe banana slices in blender (Oh yes, I said frappe. Seriously, blend the dickens out of those banana slices. They get thick and creamy.)
4) Add peanut butter and cocoa, to taste. Blend. (I use the above amounts but for my hubby or post workout for me, I would add more peanut butter).
5) Serve and enjoy! (Definitely my favorite part.)
This is such a sweet and delicious treat that I forget it's actually healthy to eat! The only sugar is from the bananas, which is all natural. Rock on! I think I'm gonna go make another batch now!
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