Who has a giant sweet tooth? *Raises both hands*
After being in Buffalo and enjoying all my favorite comfort foods of home, I came back to DC feeling a bit fluffy. I aim to clean up my act during the week with green smoothies (like my go-to green smoothie or a tropical smoothie), quinoa bowls and all the veggies. I’ve been trying to share healthier and lighter recipes on the blog because well, that’s mostly what I’ve been making! But on the weekend, I loosen up and let myself have a life.
The hiccup in this plan is that my sweet tooth can’t read a calendar and strikes whenever it wants. Rude.
I first learned about banana ice cream about a year ago on Pinterest and tried out a simple recipe of frozen bananas, vanilla almond milk and a scoop of chocolate PB2. It was wonderfully velvety and kept that annoying sweet tooth in check.
But sometimes, you gotta go wild. And that’s where this not so chunky monkey banana ice cream comes in. You take the basic banana ice cream recipe and then throw in walnuts and chocolate chunks to make a sweet treat that gives Ben ‘n Jerry’s a run for their money and is a million times cleaner. I made a batch over the weekend and have been having a small ramekin of it each night for a treat.
The best part about this not so chunky monkey ice cream is that you don’t need a fancy ice cream maker or any crazy kitchen tools. I used my immersion blender, works like a charm! The immersion blender is hands-down my favorite kitchen tool, I use it practically every day. Plus it’s $26 and available for Prime shipping. Done and done.
Ice cream at home in minutes that won’t undo your workout? That’s the dream.
- 2 frozen bananas, sliced
- ½ cup almond milk
- 1 tbsp vanilla extract
- Handful of crushed walnuts and chocolate chunks
- Slice 2 ripe bananas and freeze overnight.
- Blend the frozen bananas slices and slowly pour in the almond milk until you've reached an ice cream-like consistency.
- Add the vanilla and blend until smooth.
- Pour the mixture into a loaf pan and mix in the walnuts and chocolate.
- Serve immediately or let it sit in the freezer for 30 minutes for a firmer banana ice cream.
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