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!
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)
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!