Houston, we have a problem! I have found the secret to eating banana ice cream everyday – add protein to it and call it a post-workout snack! Done and done.
Banana ice cream, as you may know is an easy and healthy alternative to almost anything you would find in your grocery store or local shoppe (yes, shoppe, because that’s how ice cream stores spell it). The traditional recipe is simply frozen bananas in a food processor, but something magical happens when you add a few more ingredients.
First, I like my ice cream fluffy and melty. Not quite soup, but I like a texture that is more froyo than ice cream. If you let your food processor run a little longer you can achieve this texture. And if you add a dash of almond milk you get an almost marshmallowy consistency. Yes, yes please.
Now you may notice that I’ve gotten a little protein obsessed lately. That’s because I’m training for a 10K, and I notice a big difference in my muscle recovery when I protein right. That means I’m upping my daily intake. I’m trying not to rely on protein powders too much, but I was craving this ice cream like something fierce. Just make it and tell me you don’t like it…
Chocolate Banana Protein Ice Cream (2 servings)
Ingredients:
1 + 1/2 frozen bananas
1 scoop chocolate protein powder (or plain pro powder + 1 Tbs cocoa powder)
1/4 cup unsweetened almond milk
3 ice cubes
Directions:
Add all ingredients to your food processor. Let it blend for 3 or so minutes. Scrape down the sides if something gets stuck and continue to blend. Serve immediately or place in a freezer-safe container for later.
Houston, we have a problem! I have found the secret to eating banana ice cream everyday – add protein to it and call it a post-workout snack! Done and done.
Banana ice cream, as you may know is an easy and healthy alternative to almost anything you would find in your grocery store or local shoppe (yes, shoppe, because that’s how ice cream stores spell it). The traditional recipe is simply frozen bananas in a food processor, but something magical happens when you add a few more ingredients.
First, I like my ice cream fluffy and melty. Not quite soup, but I like a texture that is more froyo than ice cream. If you let your food processor run a little longer you can achieve this texture. And if you add a dash of almond milk you get an almost marshmallowy consistency. Yes, yes please.
Now you may notice that I’ve gotten a little protein obsessed lately. That’s because I’m training for a 10K, and I notice a big difference in my muscle recovery when I protein right. That means I’m upping my daily intake. I’m trying not to rely on protein powders too much, but I was craving this ice cream like something fierce. Just make it and tell me you don’t like it…
Chocolate Banana Protein Ice Cream (2 servings)
Ingredients:
Directions:
Add all ingredients to your food processor. Let it blend for 3 or so minutes. Scrape down the sides if something gets stuck and continue to blend. Serve immediately or place in a freezer-safe container for later.