Ice Cream. The holy grain of desserts, the go to and the go back to of the freezer aisle. The infamous creamy soft delight to calm any storm or to cure any illness. Ice cream itself has been going strong since the 17th century without much change. Sure, there’s been variations but our nation’s favorite is still the plain vanilla. All these variations have gone about things the same way. There’s been Horseradish ice cream, rosemary flavor, Lobster and just about any other flavor you could imagine. But all anyone has done is add or take away from the classic recipe unchanged since 1660. Although of course, the recipe is classic, historic, legendary… there’s one thing it’s not, There’s one thing it lacks that would make Ice Cream untouchable. The ability to eat a lot of it. We love you ice cream but unfortunately seen as you offer a quarter of our daily caloric intake in a single serving, we must restrict ourselves, we save you for the really hot days or the special treats. and why wouldn’t we, its a treat? Right?
What if we could eat ice cream whenever we wanted… Dare I say, Ice cream for breakfast? What if Ice Cream was “healthy.”
Well now it is.. you may have heard of “Nice Cream” well these recipes are changing things. And here’s how you try the trend for yourself. I’ve made two recipes – Chocolate and peanut butter flavor (my favorite) and Mint Chocolate chip flavor.
Chocolate and Peanut Butter Ice Cream
1 frozen banana
1tbsp peanut butter
0.5tbsp cacao powder
Add all the ingredients to a food processor and process them together until smooth. You may need to stop and scrape down the sides a few times but the end result should be the texture of just beginning to drip down the side of the cone, ice cream. Eat immediately or freeze for later 🙂
Mint and Dark Chocolate Chip Ice Cream
1 frozen banana
1tsp spirulina powder
Repeat the method above 🙂 It’s that simple.