An almost guilt free sundae.
It’s FINALLY hot is Chicagoland. It will probably only last for a day or two, but you know what? I’ll take it!
All of this heat is making me crave something cold. Really? After all that wishing for hot, now you want to ruin it with something that will give you the shivers? Yeah, I know that’s what you were thinking. But seriously, what could be better on a hot, steamy day than an ice cream sundae?!
This strawberry banana ice cream is dope. No heavy cream, no added sugar, just frozen bananas, fresh strawberries, and a bit of peanut butter to add a little extra something. SOOOOOO GOOD!
People always ask me how I stay so thin if all I’m ever doing is creating recipes and tasting (eating most of it) what I make. My answer is simple – because everything I eat comes from a plant. This ice cream is a perfect example. It’s hard to get fat if your dessert is bananas, strawberries, and peanut butter.
Another fab thing about this recipe is that you don’t need an ice cream machine. All you need to do is slice up some ripe bananas, put them in a freezer bag, and freeze them. I like to store my bananas individually so that I can make a single serving when I feel like a frosty, creamy treat. Once they’re frozen put them in a food processor or a super strong blender and wait until they turn into a thick, smooth, frosty consistency. This will take about five minutes because the bananas are frozen. Be patient. At this point it will be like soft serve, but if you want it harder just freeze it for a few hours.
You don’t have to add any other ingredient, but I like to play with my food. Today I added some peanut butter to give the bananas a richer flavor, and, it added protein. I also added strawberries, because I love them. The combination was divine. Talk about decadence without guilt!
To make the sundae, you’ll need some chocolate sauce. Make your own with cacao powder, coconut sugar, and almond milk. This isn’t a thick, fudgy sauce, it’s actually pretty thin, but that makes it so good because the sauce seeps down the sides of the bowl and finds its way to the bottom. This is also a dark chocolate sauce, so it isn’t too sweet.
The whipped cream is made out of coconut milk. You’ll need to use the real kind, not the light stuff. Whip it with some powdered sugar and a little corn starch to thicken it. And, don’t be afraid to turn your mixer on a high setting and let it go for a while. I find that the longer I whip the stiffer the cream gets.
Finally, garnish it with some chopped strawberries and peanuts. Gorgeous!
I’ve already finished one of these off, and since it’s hot and I’m still hungry (I skipped lunch – bad!), I think I’m going to mosey over to the freezer and have one more. Why not? It’s summer!!