Week Three: Banana Ice Cream [Bonus Recipe Included!]

garlic kale salad

Week Three: Banana Ice Cream

By Laura Olinger

Who said that eating healthy can’t feel a little indulgent? One of my favorite desserts is this “banana ice cream.” It goes well accompanied with a Quinoa Salad and Peanut sauce dinner, or as an afternoon treat. Eat with a spoon like soft-serve, or add a little extra almond milk, stick a straw in it, and take it on the go!

 

Ingredients:

2 ripe bananas, chopped and frozen

3/4 to 1 cup almond milk, or milk of choice

1-2 tablespoons peanut butter

1 scoop vanilla or chocolate protein powder (optional)

Sprinkle of cinnamon (optional)

 

Directions:

Place the milk, bananas, peanut butter, and optional protein powder in a blender* or food processor. Blend until very smooth, like soft serve ice cream, adding more milk as necessary. Enjoy!

 

*High powered blenders work best, but I did make this in a cheap blender during my college years just fine; I had to add more milk to get it to blend, though.

 

Bonus Recipe: Pumpkin Bread Pudding

I love making this single-serve pumpkin bread pudding for breakfast, snacks, dessert…I typically leave out the maple syrup and it tastes just fine. Topping with natural peanut or almond butter is highly recommended!

http://immaeatthat.com/2015/02/04/single-serving-breakfast-bread-pudding/

Photo from "Ima Eat That" blog

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