About two months ago I started picking up on how Aubrey's body responds to dairy. It was not good. She would get a really bad tummy ache and would instantly have to run to the bathroom. She loves ice cream and really really REALLY love queso. I mean, who doesn't? So we have been seeking alternate routes as we navigate these new waters. We honestly don't eat a lot of dairy regularly... but occasionally when we do it instantly upsets her stomach.
One day I was scrolling on Facebook and saw food video of homemade nice cream made with a banana base vs. milk and cream. Intrigued.. I couldn't stop watching. I mean pregnant lady + ice cream video.. I was hooked.
I decided to grab the ingredients (which most I had at home!) and make it. The kiddos helped me. We had a blast making it and even a better time eating it. I actually doubled the batch and am so glad I did. We have plenty now to last us for a couple weeks. Best part is? It's pretty guilt free!
Ingredients:
3 medium bananas, frozen
1/2 cup coconut cream
1 tsp vanilla
1-2 tbsp maple syrup
1/2 cup unsweetened coconut flakes
1/4 cup + 2 tbsp chocolate chips, melted
Directions:
1. Chop up bananas and put into a food processor. Blend until crumbly.
2. Add coconut cream, maple syrup and vanilla. Blend until smooth. Scrape down the sides as needed.
3. Add coconut and chocolate. Pulse 2-4 times ONLY.
4. Pour into a glass dish lined with parchment paper & freeze.
5. Prepare to let thaw 10-20 minutes before serving (based upon desired consistency).
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