Banana ice cream is everywhere these days! Whenever I see it, I want to make it, but since it’s still wintery, I hadn’t. However, this past week has been so SO warm. Guiltily, I’m loving it but I know I shouldn’t because I’d hate it if there were as many forest fires this year as there was last. Ugh, the struggle.Anyway, I made it…the banana ice cream that is. Before I went out for my run, I cut up a banana and put it in the freezer. During my entire run, I was daydreaming about this stuff. How will it turn out? Oh my god I’m hungry. I want foooood. You get the point.I got home and whipped this up. And OMG, you guys, OMG it was so good. The texture is not the exact same as ice cream (but then again maybe my bananas weren’t completely frozen), however the taste is there. If you don’t like bananas, you probably shouldn’t make this because the banana flavor is there even with berries and vanilla. I love bananas, though, so I thought it added to the experience.I this this may be my new favorite after school snack because 1) it’s packed with nutrients and good for you sugars and 2) it’ll hold you over until dinner.
By the way…I am making progress on my supported headstand or salamba sirsasana!
Lets do it!
Prep time: 5 minutes Total time: 5 minutes
What you’ll need:
1 large, frozen banana, cut into fourths
1/2 cup frozen berries (I used a mixed berry medly)
1/2 teaspoon vanilla
1/2 teaspoon Spirulina powder (optional)
Put everything in a food processor. Process until everything is incorporated and the mixture looks creamy. Serve immediately and enjoy!
-Top with almonds and fruit
-Fresh berries would work as well, but the frozen makes it more ice cream like
-Time does not include freezing banana
Nutrition facts: 171 calories, 2g protein, 24g sugar