This simple recipe is perfect for those days when you crave a refreshing dessert or snack. To make this ice cream, ripe bananas are blended with almond butter which adds a nutty twist, while coconut cream transforms it into a creamy indulgence. A fabulously refreshing protein-rich substitute for regular ice cream, low in fat and calories and even more delicious!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword almond banana healthy ice cream, banana almond coconut nice cream, banana almond protein nice cream, clean eating ice cream, healthy protein ice cream recipe, protein nice crean
Servings 2
Ingredients
2-3bananas, sliced, frozen
113.5 ozcan coconut cream, full fat (solid part only) *see note below
1/2cupdates or raisins, soaked 30 minutes and drained
1/4cupprotein or collagen peptides powder
2tablespoonsalmond or cashew butter
1teaspoonvanilla extract
Optional Mix-Ins Or Toppings
Chopped nuts
Fresh, dried or freeze-dried fruit
Chocolate chips
Granola
Hemp seeds
Shredded coconut
Instructions
Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making this recipe to allow the coconut cream to separate.When ready to make the nice cream, open chilled can and scoop out the hardened cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place in the food processor with all other ingredients and process until smooth and creamy.Serve immediately as a soft serve or place in a bowl or dish in the freezer for 1-2 hours for firmer texture. If fully frozen, thaw for 10 minutes, scoop and enjoy!