I call this the alternative to my alternative ice cream. It’s like ice cream, but definitely more mousse- like texture. I started making this as an alternative to corn-syruppy ice cream alternative. Gluten, dairy, egg, and soy free. (But not nut free, sorry.)
Simple ingredients, simply delicious!
1 1/2- 2 frozen bananas (peel and freeze chopped in a ziploc)
2 Tablespoons almond milk
1 Tablespoon almond butter
1 heaping Tablespoon cocoa powder
1 teaspoon gluten-free vanilla
I softened my banana in the microwave… maybe 30 seconds. I used a 2-cup Ninja food processor to blend ingredients for about 20-30 seconds. Easy, no mess, quick, relatively healthy summertime snack.
*I used very large organic bananas, but if regular sized, I’d recommend using 2 bananas. Adjust milk and cocoa powder to taste. Next up, I’ll try adding coffee to the mix!