My stomach used to be able to handle ice cream made of dairy – at least, I thought it could. After significantly reducing my dairy intake, I’ve found that my once favorite treat is no longer my favorite. I’ve tried several non-dairy store-bought ice creams and haven’t yet found one I like. They tend to be loaded with sugar and not very tasty. Last year, a friend of mine suggested banana ice cream. One taste and I was hooked! I’ve tried a variety of different homemade ice cream & sorbet recipes since then, but this chocolate banana delight is the MVP! I include protein powder in mine for an extra kick of nutrients, but you could easily swap that for cacao powder.
What you’ll need:
- Food processor
- 4 frozen bananas (or about 1 small bag of frozen sliced bananas if store-bought)
- 1-2 scoops chocolate protein powder of your choice
- 2 tablespoons milk of your choice
- 2 tablespoon cacao nibs (reserve for topping, blend in, or both!)
(This recipe makes about 4 servings)
How to make the magic happen:
Add the bananas to the food processor until smooth. Serve and enjoy if you’re the soft-serve type. If not, add to an airtight container and freeze until solid (overnight).
