It was so hot the other day you could run a knife through the thick, humid air. My body was craving a cold and sweet treat, but I dreaded leaving the house. I thought to myself “hey, why not make my own ice cream?!” and decided to improv with ingredients I could find in my kitchen. Sometimes the best recipes are birthed from spontaneous moments such as this. Et voila, what manifested was a delicious and nourishing bowl of ice cream that left my belly and taste buds very happy. It is dairy-free and full of heart-healthy fats and calcium from the almond butter, fiber from the fruit, and a treasure trove of other nutrients. The banana and vanilla extract add a natural sweetness. It’s almost like having a frozen smoothie, so yum! I hope you enjoy it as much as I do and get inspired to create your own version.
1 frozen banana
2 Tbsp unsweetened cacao powder
1 tsp vanilla extract
2 Tbsp almond butter
1/4 cup frozen blueberries
Pinch of pink Himalayan salt
2 Tbsp fresh blueberries to garnish
In your favorite blender (I used a NutriBullet) combine all ingredients except the fresh blueberries, and blend until fairly smooth. I like mine with a bit of texture so I had some banana pieces peeking out. Transfer mixture into a glass container and place in freezer for about a half hour. While you wait, place a small bowl in your fridge so the ice cream remains cold while you eat. Remove mixture from freezer and scoop into your bowl. Garnish with the fresh blueberries and dig in!
Happy & Healthy Cravings! 🙂