When it comes to summer eats, there is nothing quite like ice cream to cool you off. For many people, especially those who can’t have dairy, this is not an option. With myself, I am trying to maintain a better diet and the sugar free options for ice cream are just really not to my liking because they contain chemical sweeteners and they just really don’t taste that great with all their preservatives. I decided to try making a dairy free, sugar free protein packed version of ice cream that would not only be refreshing like ice cream but be healthy, too. I discovered the benefits of almond milk when I saw that Silk brand had come out with Silk Almondmilk Protein + Fiber and I was very happy to learn that I could use it to make my ice cream treat. #SilkAlmondBlends are perfect for making any summer time treat better!
(I should also mention that while I was shopping at Safeway, I noticed they also have another new member of their family, Silk Almond Coconut Blend as well, and I plan on using that in a smoothie at some point! I was super happy to see both were on sale as you can tell!)
This recipe is made for an ice cream maker, but you could do it without if you wanted to just freeze and stir it yourself on a regular basis. Also, note that because it contains no dairy, it will get very hard when placed in the freezer. If you want it softer, just run it through a blender for a minute with a little bit of Silk Almond Milk. This ice cream is not only delicious (my 11 year old said it was “sooooooo good and it tastes like chocolate covered bananas!”) but packed with fiber and protein!
For an extra boost in taste and texture, top with some chocolate chips! You can afford to with all the nutrients I read on the carton of Silk Almondmilk Protein + Fiber. I saw that it has 50% more calcium than dairy milk and has 5 g of protein and 5g of fiber.
Dairy-Free Chocolate Peanut Butter Banana Ice Cream plus the benefits of Almond Milk
- 6 Bananas, ripe
- 4 Cups Almond Milk
- ⅓ Cup Truvia
- ¼ Cup Cocoa Powder
- ⅓ Cup Peanut Butter
- 1 tsp Vanilla extract
- Put bananas in a high powdered blender (like a Vitamix or Ninja) and pulse until they are almost liquid.
- Add in the rest of the ingredients and pulse to mix well.
- Pour into your ice cream maker and follow the instructions that came with your maker.
- Eat as a soft serve style ice cream or store in the freezer for thicker style. Can be stored for up to a week.
Make sure to follow Silk on Facebook for more great news from them! Thank you to #CollectiveBias and #SilkAlmondBlends for helping me create such a delicious treat!