A few years back I went to Whole Foods and was introduced to a DAIRY FREE ice cream option, which to me was HUGE. I couldn’t wait to try the “Nice Cream” for myself that only called for bananas, peanut butter, and almond milk– I had all of those items in my pantry! When I tried the recipe for myself I was pleasantly surprised how delicious and closely the Nice Cream was to Ice Cream in texture. My family and I LOVE Banana Nice Cream, and might I add one of my kiddos CANNOT STAND to eat a banana. (I know crazy, right?)
Bananas usually don’t last long in my house, I have two little monkeys who LOVE bananas, plus when you’re Paleo’ing (I’m just making words up now) you eat TONS of bananas. However, there are those occasions when two or three bananas are left behind and that’s when I can make a small batch of nice cream… for myself… okay I end up sharing.
Speaking of sharing… I’ll share with you.
So, here are the poor little left out bananas that I just couldn’t let go to waste
I peeled the bananas and stuck them in a bowl to freeze.
I know the bananas do NOT look too appealing at this point, but bear with me, it gets better. Once your bananas are frozen it is time for the good stuff. Pull out your blender and grab your peanut butter or almond butter, dairy free chocolate chips, and almond milk.
Now, here’s where I wing-it because it all depends on your preference and how many frozen bananas you have. My kids love peanut butter, therefore I used about 1/2 a cup of peanut butter and we didn’t measure the chips because… hello CHOCOLATE CHIPS. 🙂 A splash of almond milk will help things move along, in the event you’re having a tough time with it in your blender. Now…
© 2014, Dean @Mrs. AOK, A Work In Progress. All rights reserved.