It’s been in the 70’s and sunny the past few days giving us a glimpse into spring. It’s been lovely. Amazing how the sun and warm temps just boost your mood. I also have truly missed running without layers and layers and hand warmers tucked into my mittens. Suffering from Raynaud’s is hard during the colder winter months.
I made this recipe last week, forgetting how much I loved it but fully knowing I would never really get to enjoy it as my daughter would consume all that I made – and I was, of course, proven right again. I found a rare stash of overripe bananas at the store – seems to be a really hard thing to do lately. And I immediately bought them all up. I think I purchased 22 bananas for $3.oo or something. Oh and they were organic to boot. I immediately got home, peeled them and got them into ziploc baggies and in the freezer. The next day I knew my mission… and there is something for simplicity. I even gave my dad a tiny bowl and he said it was the best ice cream he’s had in a long time. I won’t bother telling him what it was… enjoy the ignorance of the situation. LOL. I just love him but if I told him it was just bananas I would’ve gotten an eye roll.
This recipe is so easy. Totally kid-friendly and so good sans any guilt, GMO’s or any funky ingredients.
6-10 frozen bananas cut into 2-3 inch chunks
Nut milk of choice – unsweetened is best. I used Silk cashew.
Vanilla bean – inside scraped out or 1 teaspoon of vanilla extract
2 tablespoon of raw cacao powder
Place your banana chunks into a high speed food processor or blender like a Vitamix. This time I used my food processor and it worked beautifully. Process until the bananas are starting to break down and resembling crumbled cauliflower (just as an analogy). Then through the spout, slowly pour your nut milk in while the machine is running. Keep going until you see that the bananas break down and resemble a soft serve ice cream. Then add your vanilla and cacao. Pulse until blended. Serve immediately or if you want the nice cream to firm up, add to a container and freeze for several hours. Serve and top with your favorite toppings. I normally use a vegan mini chocolate chip or berries.
Tomorrow is my scheduled long run and starting temperature is 54!!!! I cannot wait. So far this week looks like this…
Sunday: 13.11 outdoor miles with my husband doing the first 11.55 with me
Monday: 11.5 treadmill miles/weights for upper body/abs
Tuesday: 12 outdoor miles
Wednesday: Rest day.
Wishing you an amazing afternoon!
— Knead to Cook