I’ve been trying to get back into my vegetarian groove, and completely cut out animal products. But the hardest thing for me is dairy, and I constantly am craving things like ice cream.
I’ve heard about this frozen banana ice cream for years, but I have never ever tried it. Until today! I decided to try it out, and form my favey fave version of the basic recipe. I consider this a chocolate frosty dupe! Feel free to leave out the peanut / almond butter if you don’t like it, and it is an exact dupe!
- 2 Frozen Bananas, cut into 1/2 inch pieces before freezing for ease of blending
- 3/4 cup Almond Milk
- 2 Tbsp Peanut / Almond / Sunflower Butter (I use almond butter because yum, but use your preference 😃)
- 1 Tbsp Cocoa Powder
- 2 tsp Vanilla (Do NOT Skip Vanilla! It makes a world of difference for the flavor of the ice cream, especially if you are using unsweetened almond milk.)
I start out by putting my bananas and almond milk into my blender cup, and then blend it up to create a thick gloopy ice cream! You can totally just add in the vanilla at this step and have a pure plain ice cream, but who would want that lol, so boring! pfft. I used 1/2 cup of my almond milk for the first blend with the bananas, reserving around 1/4 cup.
Then, I plopped in the almond butter on top, then the vanilla, and cocoa powder on top. Finally, I just poured the last of my almond milk on top for easy blending.
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Yummers! I finally tried out one of the most coveted #vegan #recipes! #BananaIceCream (taking form here in a chocolate peanut butter frosty dupe). -2 frozen bananas, chopped into 1/2 inch lengths before freezing. -2 tbsp Peanut Butter (I used almond butter). -1 tbsp Cocoa Powder. -2 tsp Vanilla. -3/4 c Almond Milk. I blended the #bananas and #almondmilk together first, and then added the #almondbutter, #cocoa powder, and #vanilla and blended it up for consistency. It was so so good, and the texture was perfect. Highly #recommendrecipe!
I think I really am beginning to prefer non dairy options because they don’t form a phlegmy residue in my throat. It’s really refreshing, and I’ve gotten back into cereal and oatmeal because of the existence of almond milk. I can eat my beloved Raisin Bran again! Yay!
It makes me happy that this is a new vegan option to add to my repetoire and it’s such a good easy, simple recipe that almost anyone could make! Good for summer breakfast or even a dessert. Now that I think about it, it could be a nice before bed snack to keep your blood sugar up while you sleep, and there is no residue to keep you awake coughing at night. So, all around, I really loved this recipe, if you couldn’t guess from the above! ☺️