I have a serious sweet tooth. When I was pregnant I just had to have ice cream Every.Single.Night. The cravings were real, y’all. My poor husband made many trips to the local grocery store to help fulfill my ice cream cravings. It’s a miracle I didn’t gain more than 40 lbs while pregnant.
Fortunately for my hips and thighs, I’m trying to eat much healthier post-baby. So instead of opting for ice cream that is heavy in cream, sugar and calories I choose a much healthier option, Banana Ice Cream! This recipe is too easy to pass up. There are only two ingredients; bananas and almond milk.
My banana ice cream is much lighter than regular ice cream. You can eat the whole bowl and not feel like you ruined your diet.
2 Bananas (Frozen)
1/4 cup Almond milk
Slice bananas, place them in a freezer bag and freeze for at least 1 1/2 hours prior to making ice cream
Place frozen bananas in blender and add almond milk. This should be just enough to add saturation to the bananas.
Add toppings! I add dark chocolate chips to mine (I’m obsessed).