Chocolate Cherry Banana Protein Ice Cream

Hello and Happy Sunday!

Derricks grandparents have spent the last 3 days driving all the way from Wisconsin to  visit us here in Oregon (yes…really) and while Derrick is out trying to find them somewhere in the Portland area, I am stealing some precious moments to whip up a quick post and tell you all about my latest banana nice cream creation!

I don’t think I have posted enough about it recently for you to really understand, but I am absolutely obsessed with banana ‘nice cream’. To the point where I recently had to ground myself from making it for an entire week because it was just too much.

In the words of my one and only…out of control infatuation.

I first discovered my new love affair when I needed to do something about my insane ice cream cravings during the Whole 30. I love ice cream. It is and probably always will be my one downfall. I could eat an entire carton and be ready for more, in fact I frequently do just that. Once I discovered coconut and almond milk variations my addiction went to a whole new (and very expensive) level.

Now that I can easily whip together a couple whole ingredients and make just enough for one serving, I feel a whole less guilty about this pleasure of mine!

My latest creation, Chocolate Cherry Protein Banana Nice Cream! Check it out!

Chocolate Cherry Protein Banana Nice Cream

SAMSUNG CSC

Ingredients:

  • 1 Frozen Banana
  • 1/4 C Frozen (Pitted) Cherries
  • 1 Tbs Organic Cocoa Powder
  • 3 Squares coarsely chopped Dark Chocolate or 3 Tbs. Carob Chips
  • 1 Tbs Almond Butter

Directions:

Combine all ingredients in a food processor or blender. Blend thoroughly, until contents run in a creamy, ice cream like consistency.

Blending Notes: At first the bananas will break up into marble and pebble size pieces. Even if it seems like it’s not working, it will. Give the frozen food time to break down and blend, it will do what you want it to eventually! If after about 10 minute you are still having a hard time getting the fruit to break down, add 1 Tbs. of almond milk and continue. This can take up to 5 minutes, depending on the size of your machine you might need to regularly push the chunks down off the walls to combine.

Serving Notes: If you like a creamier consistency to your ‘ice cream’ serve it up right out of the blender and enjoy! If you like it less creamer, put it in a freezer safe container and freeze for 2-4 hours, use an ice cream scoop to serve and enjoy!

Whole 30 Notes: If you are here to check out a Whole30 friendly ice cream, opt for either no additional chocolate pieces or use carob chips and you’re good to go!

I don’t know about you, but I need a little more of this in my life to beat this August heat!

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