High-Protein Banana Almond Milk Ice Cream
An easy vegan nice cream that can be made in 15 minutes. Full of protein, this banana ice cream uses almond butter and almond milk for a creamy treat.
Ingredients
- 3 overripe bananas frozen
- 4 tbsp almond milk
- ½ cup almond butter
- ¼ cup chopped almonds
- ¼ cup of chocolate chips
Instructions
- You’ll need your bananas frozen for this recipe. If using fresh bananas, chop them and freeze for 3 hours or until completely frozen.
- Put the frozen bananas, almond milk, and almond butter in a food processor or blender. Blend on high for 1 to 2 minutes, stopping to scrape the sides every so often. You may notice a bit of resistance at the beginning. Add a few more tbsp of almond milk if needed.
- Serve while still chilled with chocolate chips and chopped almonds.
- If the ice cream isn’t thick enough for you, place it in a container in the freezer for 30 minutes for it to firm up before scoping.
- For longer-term storage, store in an air-tight glass container in the freezer. Thaw for around 15 minutes before scooping and serving.
Nutrition
Serving: 1gCalories: 297kcalCarbohydrates: 28gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gSodium: 34mgFiber: 6gSugar: 15g
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