banana “ice cream.”

In the two weeks leading up to Ironman Canada, Nick and I swore off sweets. No easy feat, especially considering we eat a pint or two of Talenti salted caramel gelato and visit Cow Bella Gelato on a weekly basis.

Turns out I’m pretty good at figuring a way around the no sugar to get that (almost) nightly sweet tooth fix. We’ve been rotating between fresh peaches + whipped coconut milk and this banana “ice cream.” Not even kidding, it takes like the real deal (though it’s no lemon sorbetta from Cow Bella)… creamy, sweet, satisfying and healthy.

Plus, if you’re a super picky banana eater like me (i.e. they must have some green on the ends), it’s a great way to use up the bazillion bananas in the freezer.

Banana “ice cream”

Two medium bananas, frozen
1 tbsp cocoa (currently loving Dagoba Organic)
Or, 1 tbsp peanut or almond butter

Add frozen bananas to Vitamix. Blend until consistency of ice cream, being careful not to over-blend*. Add cocoa (or PB or both!) and blend until mixed. Enjoy! Serves two (we usually use at least three bananas because we eat a lot).

*Note: If blended too long in the Vitamix, the bananas heat up, and the “ice cream” gets super runny. But, you could always pop it in the freezer if that happens.