4 frozen bananas
Add 1/2 to 1 cup of raw almonds and/or walnuts
Add 2 tablespoons of ground flax seed
Add Just enough chocolate almond milk (~1 cup) to blend but not too much or else it will liquefy.
I did add a teaspoon of organic cocoa nibs for added nutrition, but this is optional.
I like the tamper feature with the Vitamix. The tamper(see below) allows you to push down the solid material into the blades but the tamper is not long enough to hit the blades. It is great for making these type of deserts.
Here is a picture from the Internet of the tamper on the left. The clear portion of the lid comes off and the tamper goes into that hole in the lid so you can push down the solids. Without the tamper, you would have to put so much liquid in that you would end up with just a smoothie instead of the ice cream consistency we are trying to achieve.
The end result (below) tasted like ice cream, melted like ice cream but was so much more healthy than ice cream...compare the fat, cholesterol and calorie counts of this versus your ice cream. This is so much more healthy. There is the calcium in the almond milk, the protein from the nuts, the omega 3 fatty acids from the nuts and flax, antioxidants from the cocoa nips and all the nutrients from the bananas.
I wish all of you could just taste how amazing this ice cream was.
I plan on evolving this recipe as time goes on and I will share with you all the different flavors we come up with.
Why raise your cholesterol, blood sugar, fat intake and calorie intake with regular ice cream when you can make this instead?
And yes, I did make this the next night with spinach in it because I realized the kids hadn't consumed any green leafy vegetables that day....so, yup, we had spinach chocolate ice cream.....and it tasted good.
And, yup, the kids ate it all without complaints.
And, yup, Vitamix blenders RULE!
I dare you to try this recipe.
I double dare you to share this recipe with one of your friends.
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