This weekend officially kicks off summer with Memorial Day weekend. I am excited for the slower pace and warmer weather that summer brings.
Summer has always been a season in my life where I tend to crave and eat lots of ice cream. Ice cream is loaded with sugar and made from cow’s milk, this just does not end well for me and others in my family. So it’s a perfect time to have a recipe for homemade ice cream that tastes great!
This recipe is not really ice cream as frozen bananas take the place of cream. It’s dairy-free, sugar-free, can be made vegan, and it’s healthy for you. I’ve made banana ice cream in the past and the taste of really ripe bananas is not appealing to me. However, ripe bananas provide natural sweetness and limit the need for added sugar. I’m so excited about THIS recipe because the banana taste is covered nicely.
Get ready for summer ice cream you can feel great about eating!
Buy extra bananas, wait until they are ripe but not too brown; peel and place into a zip lock bag and freeze. When you are ready to make this recipe, simply cut the frozen bananas into slices. This works well for me, however, you could slice them before freezing.
A friend shared her recipe for a family of seven (five boys!) and swears they devour it. Of course I had to try it. The secret ingredient… peanut butter powder!
A sweet treat with only 4 ingredients!
This dessert is packed with flavor and nutrients like potassium, antioxidants, and healthy fats. It has an option to add protein powder to make it a pre or post-workout treat!
- 2 frozen ripe bananas
- 2 T cocoa powder
- 2 T peanut butter powder
- 3 T almond milk
- 1 T protein powder of choice (optional)
- Chocolate chips (I use Enjoy Life)
- Chocolate sauce (Mix 1 tsp cocoa powder and 1 tsp MCT or coconut oil)
- Peanut butter sauce (Mix 1 tsp peanut butter with 1/2 tsp MCT or coconut oil)
- Cacao nibs
- mixed nuts
- Shredded coconut
- Coconut cream
- Combine sliced frozen bananas, cocoa powder, peanut butter powder, protein powder (if using) and almond milk into a high powered blender or food processor. Blend. You may need to add a little more almond milk to get the consistency you desire.
- Spoon into bowls and top with desired toppings.
- Enjoy immediately or place into the freezer for an hour for an ice cream texture.
Inspired by Stacy Morgan.
Did you make this recipe? Tag @trueats and hashtag #trueats on Instagram or on True & Simple Eats facebook page. I’d love to know what you think! Enjoy!