March was quite the month, ya'll. While it was a lovely month, it left me exhausted! So tired in fact, I only posted one recipe the entire month (cray). So here I am, back in the saddle, hoping April is a little more laid back.
April is really one of my favorite months of the entire year. Along with October and parts of November, it's pretty much one of the few months in my city where decent weather is to be had more often than not. It also bring the first signs of summer- heat - which has put me in a full out, ready for summer, mode.
One of my favorite foods before going Paleo was always ice cream. Classic vanilla ice cream is my JAM, ya'll. But alas, the IBD gods have had their way and classic vanilla ice cream no longer leaves me feeling fulfilled- just, filled, and in a bad way.
For that reason, I have been beyond excited about this easy ice cream substitute recipe that fills the vanilla ice cream hole in my life.
The question I always get first is- "how do you make ice cream without an ice cream maker?" The secret weapon- frozen bananas! Frozen bananas when blended, even on their own, will create an ice-cream like texture. Their natural sweetness makes it creamy and delectable, and the dairy kind will soon be a thing of the past.
Admittedly, the end result of this ice cream will probably never be as creamy as the real deal using this method, but I guarantee it will satisfy your inner cravings- and without the guilt! Big win!
In addition to the magical frozen bananas (are bananas really unicorns?), I added unsweetened vanilla almond milk made by MALK. You are free to use any almond milk in this recipe, however, I find MALK to be the best store bought almond milk option there is. I'll start by saying that MALK did not pay me to write this post, however, they did give me a free product in exchange for my feedback. I would NEVER encourage my readers to buy a product I didn't love and truly believe in so my review of their product is completely genuine.
Why do I love MALK so much? Until now, I was never able to find an almond milk that didn't contain ingredients like guar/xanthan gum and carageenan. MALK's products all contain six organic ingredients or less, all of which you can pronounce, and none of which are questionable. Their milk is also creamy and sweet, not watered down like some of the store brought brands I've tried. Because of its thick, creamy texture, this almond milk is perfect to cook and bake with, and is the closest substitute to dairy milk I have found thus far.
So, now that I've rambled as much as I can tonight, let's jump into this recipe. I hope you guys enjoy this refreshing treat!
- 2 frozen bananas, chopped
- 2 cups unsweetened vanilla almond milk
- 1/4 cup frozen organic wild blueberries
- 1 tbsp maple syrup