Confession: I LOVE soft-served chocolate ice cream and Frosties, so much so that after 24 hours of labour with my daughter, when they realized I’d be at it another day or so, and they ﬁnally let me eat, a Frosty was the only thing I wanted.
With my processed and fast food days now behind me, when I came up with this recipe I was truly in real food heaven.
Have a go at it, you honestly won’t believe how great this tastes. One caveat: It melts quickly, so make it JUST before eating. I had a hard time getting a good photo of it in the heat wave that was the couple of days. Use the dates to keep it both dairy and sugar-free, or the maple syrup if you just don’t care.
4 bananas, peeled, sliced and frozen for at least 4 hours
1 tsp maple syrup or 2 dates, pureed in food processor
1/4 c. smooth peanut butter (choose a natural version with no added sugar, salt or oils)
1/2 c.-2/3 c. almond milk
1 tsp vanilla
1/4 c. cocoa
In a food processor, puree the frozen banana chunks until they form a very thick paste.You will need to stop and start the processor a couple of times and re-arrange the bananas (this step takes a few minutes of processing). Add the maple syrup (or pureed dates), peanut butter, 1/2 c. of the almond milk, vanilla and cocoa and process until smooth. If it’s too thick, add a little more almond milk, but no more than a total of 2/3 cup.
Serve immediately. Serves 4.
Wendy McCallum, LLB, RHN, is passionate about providing busy parents with the tools & support they need to feed their families wholesome food, so everyone can play, learn, and feel better! She is a mother of two terrific nine-year old kids. For information and recipe ideas, visit her website or pick-up her cookbook