Summer is here and it’s blazing hot. We want to spend all summer in the pool eating ice cream. And what’s not to like about ice cream? Ok, well, the calories, dairy, chemicals and sugar that traditional store bought ice cream present.
The thing I like best about this Peanut Butter Banana & Chocolate Ice Cream recipe is it’s simplicity. The instructions and preparation is easy and safe enough for my littles to jump in and help. Their involvement gives them ownership and in turn, makes them more interested in healthy choices.
Rally your kids to the kitchen and prepare to have a blast making this super quick, super healthy summer snack. We are about to satisfy your craving for ice cream this summer.
3 frozen bananas, overripe is fine
3/4 cup of nut butter – peanut, cashew or almond
3-5 Tbls milk – coconut, almond or cashew
2 tsp. cocoa powder (optional)
Toppings: mini chocolate chips, sliced bananas, shredded unsweetened coconut, diced berries (for color)
- Add all ingredients to your blender – minus the toppings. Blend until smooth.
- Serve immediately* with toppings
*Because of the bananas, you want to eat right away. But, if you want leftovers, add 2 teaspoons of lemon juice to the bananas in the blender, then add the other ingredients. Freeze immediately. It will only last about 24 hours and the color may alter slightly.
IMAGE CRED: Thank you, Two Healthy Kitchens for being our featured image.