Are you vegan? Lactose intolerant? Or maybe you just want to swap out your usual sweet craving for a healthier option? No matter the reason, this vegan “ice cream” is for you!
Using potassium-rich bananas, a spoonful of almond butter, and a scoop of superfood cacao nibs, this recipe is bursting with nutrition that will help soothe post-workout recovery. And don’t forget about Gnarly Vegan. A few scoops of our tried and true vegan protein powder add chocolatey flavor (and 10 grams of protein per serving).
This is a great recipe for satisfying your sweet tooth with natural sugar, and it doesn’t take long to make. To save time, chop and freeze bananas in bulk and store them in your freezer (just make sure you’re using a container that’s resistant to freezer burn). Whenever you’re in the mood for a cold pick-me-up, quickly blend these simple ingredients up and enjoy your snack in less than five minutes!
Vegan Choco-Banana Chip Ice Cream
2 scoops Gnarly Vegan Chocolate Protein
1 Tablespoon almond butter
1 Tablespoon raw cacao nibs
- Peel and chop the bananas into ½ inch thick slices.
- Line a baking sheet with parchment paper, then spread banana slices evenly across the surface. If possible, don’t let slices overlap. Place banana slices in the freezer for 30-45 minutes (or as long as you want).
- When you’re ready to make your ice cream, remove bananas from the freezer and place in a food processor or blender. Toss in Gnarly Vegan Chocolate Protein Powder, almond butter, and cacao nibs. Blend until smooth, about 30-60 seconds.
- Place your ice cream in a bowl, top with your favorite mix-ins, and enjoy!
Makes 1 serving.