Description
A creamy chocolate and vanilla high protein ice cream made with frozen bananas, cocoa, nut butter, dairy free milk, and alcohol free vanilla flavor. This smooth and nutritious frozen treat blends quickly in a food processor and can be served soft or frozen for a firmer scoopable texture.
Ingredients
CHOCOLATE VERSION:
2 frozen bananas, peeled and chopped
1/4 cup unsweetened almond milk
2 tablespoons almond butter or peanut butter
1 tablespoon cocoa powder
1 scoop chocolate protein powder
1/2 tablespoon chocolate chips or cacao nibs
VANILLA VERSION:
2 frozen bananas, peeled and chopped
1/4 cup unsweetened almond milk
1 scoop vanilla protein powder (Orgain Organic Vanilla Bean or Vega Protein Made Simple Vanilla)
1 teaspoon alcohol free vanilla flavor (Alcohol Free Simply Organic or Watkins Clear Vanilla Flavor)
1/4 teaspoon cinnamon
Instructions
1. Place the bananas, almond milk, almond butter, cocoa powder, and chocolate protein powder into a food processor or blender for the chocolate version.
2. Blend until smooth and creamy, pausing as needed to stir.
3. Add chocolate chips or cacao nibs and pulse briefly.
4. Serve immediately or freeze in a parchment lined loaf pan for 2 hours until scoopable.
5. For the vanilla version, place bananas, almond milk, vanilla flavor, cinnamon, and vanilla protein powder into the blender.
6. Blend until smooth and creamy.
7. Serve right away or freeze in a parchment lined loaf pan for about 2 hours.
Notes
Plant based protein powder gives the creamiest texture. Whey protein can freeze firmer and may taste slightly grainy.
If the ice cream becomes too hard, let it sit at room temperature for a short time or blend again with a splash of milk.
Dipping the ice cream scoop in warm water makes scooping easier and smoother.
Store in a tightly sealed freezer safe container for up to one month to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blended
- Cuisine: American