Okay, so first off, I apologize that my chocolate ice cream recipe is not well-represented in this cell phone picture (my friend Kylie thought it was a picture of pork chops). I debated on whether to even use the pic, but then I remembered that when you’re REALLY craving chocolate, even cardboard in the right shade of brown and the right lighting can look pretty fudgey. So, I went for it. Good?

This. Ice Cream. Is. The. BOMB. dot. com.

and it takes about 3 minutes to make

At least, it totally hits the spot when I’m having one of those give-me-chocolate-now-or-I’ll-rip-your-face-off days. Keeps me far away from falling off the healthy whole foods wagon.

I get a lot of questions on how to make sure you don’t waste money on produce. This is one of those recipes that helps you solve that problem. Whenever you have bananas that are about to go bad, just quickly peel them, chop them up, and freeze them in a bag. Then when you are having a “chocolate day” as I like to call them, you’ll be about 3 minutes away from amazing ice cream.

Serves 4
314 Calories
10g Fat
56g Carbs
6g Protein
9g Fiber

Ingredients

6 frozen bananas (peel and cut into tiny pieces BEFORE freezing)
3 Tbsp almond butter
2 Tbsp stevia or agave (your choice)
5 Tbsp cocoa powder
1/8 tsp sea salt
1 Tbsp vanilla
optional: 1/4 tsp cinnamon or 1-2 drops peppermint extract
optional: top with raspberries or chopped walnuts

Directions

Dump everything except the optional ingredients into your blender as fast as you can. Turn it on the ice cream setting (Blendtec or Vitamix) or in any blender, use a med-high speed and blend away! I would call this a 2 minute recipe, but you might have to scrape down the sizes a couple of times and re-blend. You can eat it immediately, or freeze it in an airtight container for an hour or so if you want it to be more firm.