We’re back!…
Yup, these veggie- loving twin sister, registered dietitians and personal trainers with a major sweet tooth are back after our cooking competition debut!—and let’s just say, had we made it to the dessert round, this would have been one of our dream dishes, based on taste and health alone! As you know, we’re always whipping up light, waistline-friendly sweet treats since our sweet tooth requires a lot of attention to keep it in check — Remember these yumsters?
Chocolate Peanut Butter Banana Ice Cream
5 Minute Peanut Butter Chocolate Chip Cookies
and our Strawberry Mint Ice Cream.
Well, after being inspired by the other twin chefs on Food Network (they were so talented –we had so much fun getting to know how they create the meals in their restaurants!) we got back to the kitchen and guess what was born?…
A new take on a classic dessert! This dairy free “ice cream” is so easy to blend up and so tasty that no one would ever believe it’s actually healthy enough for breakfast! (If you do want this for breakfast, simply have a Greek yogurt with it to boost the protein).
Playing off of ice cream made from frozen bananas, since it’s all the rage, we took it a step further and added a few embellishments to give it a banana split feel. To keep this delish dish dairy free, we left off the whipped cream, but we bet this rich dessert will make your nostalgia for whipped cream disappear in an instant.
Nutrition Bonuses in dessert?
You bet!
- Peanut butter packs 8 grams of protein for every two tablespoons and helps to keep you satisfied with its good-for-you fats.
- Bananas are a heart healthy food — and their potassium not only helps to keep your insides calm, lowering blood pressure, but also helps to prevent bloat. And they’re a good source of dietary fiber to keep you feeling full—and to prevent constipation and the bloat that comes with it!
Ingredients
Makes approximately 4, ½ cup servings
Ice Cream
3 frozen ripe bananas, peeled
½ cup original almond milk (we used Pacific Organic original)
1 1/2 TBSP peanut
2 TBSP cocoa powder, unsweetened
1/2 TBSP honey
pinch of cinnamon
Toppings
½ cup frozen strawberries
pinch of sugar, optional
½ TBSP water
1 TBSP toasted sliced almonds, no salt
Directions:
- Combine all ingredients listed for ‘Ice Cream’ in a blender, blend until completely mixed with the texture of a smoothie. (This can be eaten as is or for a firmer more ice cream like frozen texture put the ice cream in a sealed container into the freezer for 2-3 hours.)
- For toppings: Puree the frozen (or fresh if they’re available) strawberries with a little water and an optional pinch of sugar, if desired to make a little sweeter. Put in fridge to thicken up a little while ice cream freezes.
- When ready to eat, top ice cream with one tablespoon drizzle of strawberry puree and one tablespoon of salt free toasted almond slices.
Nutrition Facts Per Serving: 151 Calories, 5 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 33 mg Sodium, 28 g Carbohydrate, 4 g Fiber, 14 g Sugar, 4 g Protein
- Ice Cream
- 3 frozen ripe bananas, peeled
- ½ cup original almond milk (we used Pacific Organic original)
- 1½ TBSP peanut butter
- 2 TBSP cocoa powder, unsweetened
- ½ TBSP honey
- pinch of cinnamon
- Toppings
- ½ cup frozen strawberries
- pinch of sugar, optional
- ½ TBSP water
- 1 TBSP toasted sliced almonds, no salt
- Combine all ingredients listed for ‘Ice Cream’ in a blender, blend until completely mixed with the texture of a smoothie. (This can be eaten as is or for a firmer more ice cream like frozen texture put the ice cream in a sealed container into the freezer for 2-3 hours.)
- For toppings: Puree the frozen (or fresh if they’re available) strawberries with a little water and an optional pinch of sugar, if desired to make a little sweeter. Put in fridge to thicken up a little while ice cream freezes.
- When ready to eat, top ice cream with a tablespoon drizzle of strawberry puree and a tablespoon of salt free toasted almond slices.