There comes a time during every cleanse when I reach a breaking point. I’m just glad to know that next time I’m ready to call it quits and head to the drug store and pick up some Reese’s Peanut Butter Cups I can whip up this banana, almond and chocolate ice cream instead.
This might look somewhat familiar to you… it’s a riff on the Mint Chocolate Ice Cream I made earlier in the month. I liked it so much that I wanted more… but I also wanted to play around with different flavor combinations. Peanut butter and chocolate would have been my first instinct, but peanut butter is a no-go on the particular program I’m loosely following. Feel free to substitute peanut butter if that’s what you have on hand.
Healthy Banana, Almond and Chocolate Ice Cream
Yield: 2-3 servings
* 3 very ripe bananas, peeled, cut into chunks and frozen
* 1/3 cup almond butter (can substitute peanut butter)
* 1/4 cup bittersweet or dark chocolate chips
* chopped almond and chocolate for garnish (optional)
If using a high speed blender such as a Vita-mix or Blendtec: Place the bananas and almond butter into the blender container. Turn on the machine and quickly increase speed to high. Use the tamper to press the ingredients into the blades while processing. Once everything is slightly combined, stop the machine and add the chocolate chips. Turn the machine back on and again increase the speed to high. In about 10-30 seconds, the sound of the motor will change and mounds should appear in the mixture. Stop machine immediately or melting can occur.
If using a food processor: In a food processor combine the bananas and almond butter. Process until almost smooth. Add the chocolate chips and process until well combined.
Scoop into bowls, top with chopped chocolate and almonds, if using, and serve immediately.
Note: You can also freeze the mixture to get a harder ice cream, but you may have to let it sit out and thaw for a minute or two before you’ll be able to scoop it.