Artwork by Erin Flynn
I saw this recipe on the Whole Foods website and decided to try it because it sounded super easy and delicious.
For this snack you will need:
- 2 bananas, sliced and frozen
- 1 cup soy milk
- 2 tablespoons almond butter
The great thing about this recipe is that it’s a good way to salvage bananas that are getting dangerously close to their expiration date.
I like my bananas pretty ripe, but these are getting a little too spotty even for me. So if your bananas have over-ripened before you got around to eating them, grab two and slice them up and throw them in the freezer so you’ll have Banana Nice Cream supplies for a rainy day.
I slice mine in pretty small chunks and throw them in a tupperware. The only downside to this recipe is that it requires foresight, because it doesn’t work unless the bananas are frozen. So you have to plan ahead, or you can buy banana chunks from the frozen food section at the grocery store.
Once you’ve procured the frozen bananas, the rest is easy–just throw everything in the blender and mix until smooth. Serves two.
This is a delicious, creamy, guilt-free treat. It’s not fat or sugar free by any means, but it’s way healthier than a cup of ice cream or a milkshake, and it tastes just as good. You can obviously use regular milk if you’re not into soy, and I have also used peanut butter, but I prefer it with almond butter.
A delicious, guilt-free treat for the end of summer.
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