Like many other runners, I love bananas. We seem to go through so many in our house! They are an amazing snack before a run, after a run and basically anytime throughout the day! They are also so versatile when mashed and used in baking, and I adore them sliced in a bowl of oatmeal. I find them very easy to digest, and they pack a lot of nutrition into 100 calories, including 3 grams of fibre and 12% of your daily requirement of potassium.
I’ve been reading a lot lately about the deliciousness of banana soft serve (which is basically frozen bananas processed in a blender). I was inspired by the Ultimate Vegan Ice Cream over at the (Never) Homemaker blog, and the “Blizzard” recipes over at Angela’s Oh She Glows blog.
So, I decided to come up with own version, made from some of my favorite ingredients – bananas, coconut milk, almond butter and chocolate! It is so simple to make – I hope you give it a try!
Recipe – Banana Coconut Milk Ice Cream (Vegan, soy free, gluten free)
2 medium bananas
1 tablespoon almond butter
100 mL coconut milk
4 ice cubes
A few squares of dark chocolate, chopped
Slice bananas and place in freezer for an hour until frozen, or overnight. Place frozen bananas, coconut milk, almond butter and ice cubes in food processor or blender (I used a Vitamix, of course). Blend until smooth. Top with chocolate. ENJOY!
This recipe makes 2 large servings. You will be so surprised how creamy the bananas get in the blender. You won’t believe that this ice cream is dairy free! I used greenish bananas, and the ice cream did not have a strong banana flavour. I think I like this recipe even more than my previous coconut milk ice cream recipe! It is a bit lighter, more refreshing, and not quite as rich.
(As an aside, my photography skills can use a bit of work. I’ve read that pictures of food turn out much better when taken in daylight. This is a problem for me, since most of my adventures in the kitchen tend to take place once the little ones are in bed for the night. Oh well…a real first world problem, right?)