Almond Butter Banana Protein Ice Cream. Vegan. Gluten Free.

Many frozen bananas + a 16 year old post wisdom teeth removal equals this recipe.  Only my daughter would be eating like a champ post surgery.  She’s dairy and gluten free and I don’t like chemical-laden frozen ice cream ingredients so I created this little dish for her.  Plus I have about 20 frozen bananas in my freezer at all times for my smoothies (I get very ripe bananas on sale, peel and freeze immediately)  I added some protein so it would help fill her up and let her stomach handle the pain meds/antibiotics a bit better.  This treat is easy to whip up and tastes so good.  You do need a powerful blender to make this recipe like a Vitamix.

Easy prep ahead and store in a tupperware container in the freezer.  This recipe made about 4 good sized servings and cost me about $3.00 or less.  No preservatives or ingredients you can’t pronounce.  It was so good she ate all of it.  I did sneak a sample before she devoured.  Happy Friday!

Ingredients:

6 frozen bananas, chopped up into 2 inch disks
1 or 2 tablespoons of nut butter – I used Justin’s
2 tablespoons of vegan chocolate chips or cacao nibs
1/4 cup of cashew or almond milk – I used Silk cashew milk
1 tablespoon of vanilla Vega One protein powder

Directions:

Place the nut milk in first then add the remaining ingredients.  Blend on high speed until creamy.  You may need to stop and scrape down the sides or add a bit more nut milk.  Serve immediately or freeze in an airtight container in your freezer.

As mentioned above, my daughter had her wisdom teeth removed this morning.  Today was a scheduled rest day so it worked out.  No update on my fitness today.

Sunday:  22 miles on treadmill
Monday: rest
Tuesday 4 treadmill miles
Wednesday:  3.5 progressive treadmill miles
Thursday: 5 progressive treadmill miles
Friday:  rest day

— Knead to Cook