We love ice cream. Who doesn’t? The crappy thing is, is that within the hour, my husband and I, both, start to feel stuffy after eating it. Like we’ve got a full on head cold, stuffy. While we don’t necessarily have “intolerances” to dairy, it definitely has an impact on our systems. Don’t get me wrong, we find the strength to push through it at times. But since dairy is 100% off limits during a Whole30, I got to thinking about work arounds. Now, I’m not advocating making this during a Whole30. That would be major SWYPO and would NOT help tame the sugar cravings whatsoever. However, we are coming dangerously close to the end of our January journey, and this could be a celebration treat, without the guilt. As a bonus, it’s got protein from almond butter, which helps to curb any sugar spike from the bananas. I’ve been making this recipe for a while, but just recently decided to add a “secret ingredient” to get a little crazy!
- 2 bananas
- 1/4 cup almond butter
- 1/4 cup coconut milk*
*Here’s the secret ingredient part – I added some French Vanilla NutPods instead of the plain coconut milk – it was delicious!
Cut the bananas into 1″ chunks and freeze for at least two hours. After the bananas are solid, add into a blender or food processor with almond butter and coconut milk. Whip it up!
Note: the consistency will be slightly “melted’, which I enjoy, but you can refreeze for 15 min to allow it to set up again.