My friend TJ gave me this recipe, thinking it would be a good way for my lactose-intolerant daughter to have an ice cream equivalent as an occasional treat. The bonus was that 1) it's healthy and 2) we ALL liked it! The ingredients are things we have on hand pretty much all the time, so it's convenient to boot!
You will need:
2 frozen bananas
Unfortunately, there are no real amounts for this recipe; you have to go more by feel. I added a couple of pretty hefty spoonfuls of the almond butter, so I'm to guess about 1/4 cup, and a drizzle of honey that might have been around a teaspoon. Your mileage may vary. You could certainly add more honey if you like it sweeter or less if you need to save calories/reduce sugar. Blend. The consistency is definitely soft serve, not true ice cream, but the flavor is superb--mild and nutty. Natalie licked the bowl. Thanks, TJ!
This recipe is linked to Grocery Cart Challenge Recipe Swap and Nourishing Gourmet Pennywise Platter Thursday.