The only prior planning that you need to do for this recipe is to freeze a few bananas (for at least 2 hours). I'm sure you can handle that. If you keep a few bananas in the freezer for smoothies and breakfast bowls anyway then you don't have to plan at all. Check out the Breakfast! Vege-style post for more about breakfast bowls. Unless you like wrestling off frozen banana peels, do yourself a favor and peel and cut up your bananas before you freeze them.
Here's what you need for 2 servings:
2 frozen bananas
1 tablespoon of unsweetened cocoa powder - it's in the baking aisle guys
1/4 cup of almond milk (soy, hemp, cashew, whatever works fine too)
Put the bananas into the food processor or blender first and break them down until they are like banana snow. Then throw in your cocoa powder and about half of the milk and let the food processor rip again until everything gets smooth and creamy. If it is too thick or not smoothing out completely add some more milk until it is how you like it. It should end up like soft serve ice cream.
Scoop it into a bowl and top as you wish; raspberries and raw cocoa nibs pictured here. Since you just made yourself a nice healthy dessert try not to top it with a bunch of processed sugary garbage please.
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| Eat me! |
Don't like chocolate ice cream? No problem. Skip the cocoa powder and try some of these brilliant ideas:
1 teaspoon of vanilla extract
a few frozen berries, cherries, mangoes, or pineapples
chocolate chips or cocoa nibs
nuts
peanut butter
maple syrup
pumpkin puree and cinnamon - if you are lucky this will be posted with some other fall treats soon
Yay for banana ice cream. Enjoy!
Happy eat and best health,
Dr. G
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