What’s better than ice cream?
Chocolate ice cream…melting…liquid, milky edges with soft bites of creamy, sweet, cold goodness…
My husband and I moved into a new house this last week, and many of my meals were made in the blender, either on the go or in the mad frenzy of cleaning and packing.
What a treat I found in this recipe! Trying to pack in some nutrients, I put it all in the blender, adding the ice as an afterthought, since I like my shakes cold and slushy, and it came out just like the title professes. Only healthy.
- 1 c. milk of choice
- 1 large frozen banana
- 1 T. cocoa or carob powder
- 1 T. raw almond butter
- ½ t. vanilla
- 2 T. maple syrup or 12-15 drops liquid stevia
- 7 ice cube tray ice cubes (about 1 cup)
- Blend everything except the ice until well combined.
- Add the ice in, and blend just until incorporated (no big chunks).
- Enjoy with a spoon!
I used my bean milk that I made using black beans. It makes it so thick and creamy!
I love using raw carob powder, especially with my daughters since it has NO caffeine. It also pairs really well with stevia.
If you aren’t typically a fan of carob, I urge you to try the raw version. It has a much milder taste with what I would describe as caramel undertones. In other words, it’s the cat’s meow.
This recipe makes about two cups which comes out to 265 calories. If you were to eat two cups of regular chocolate ice cream, you’d be consuming over DOUBLE that amount. I’d say that’s a pretty sweet trade!
All you green monster fanatics may wish to soil this with a handful or two of your dastardly spinach, but, I beg of you, treat yourself just this once. I promise, it’s still healthy. 😀
What’s your favorite ice cream flavor?
Is Butterfinger a flavor? 🙂