Banana Nice Cream

This is another recipe courtesy of the Whole Foods website.  If I've said it once, I'll say it again - check out their great recipes, many are P10 compatible or are easy enough to modify.





This was really good BUT remember folks, in the blender it’s a quick ZIP ZIP and done or else you’ll be SIP SIPPING this with a straw.  (Yep, once again - don't be like me!) It’s still good that way though, especially if you were one of those kids who stirred their ice cream into a liquid and slurped it anyway.  And it really satisfied my sweet tooth, even without chocolate.  But I bet you could add some really great things to this to get some great flavors. 

TIP:  I always keep frozen bananas in my freezer for just such an occasion as this.  They make any smoothie or treat thick, creamy and cold.  And this is great when the bananas are ripening faster than you can eat them.

Peel, then slice banana in half, then slice each half into small chunks, lay them out in groups of 1/2 banana on paper plates and put in freezer until they’re solid.  Then you can put them in baggies.

Print this recipe:  Banana Nice Cream

Banana Nice Cream

makes 2 servings

Easy as 1-2-3, this creamy, sweet and cool snack or dessert proves that added sugar and oil are not always necessary to satisfy your cravings. Keep some peeled bananas in your freezer so they'll be ready when you are.

2 bananas, sliced and frozen

1 cup unsweetened almond milk

2 tablespoons smooth almond butter or peanut butter

Put milk, almond butter and bananas into a blender (in that order-liquids always go first).

Purée, turning off the motor and stirring the mixture two or three times, until smooth and creamy.  Don't overblend or you'll get a smoothie instead of ice cream.

Pour into two bowls and serve.