It's been a strange summer here so far. We had a huge heat wave at the beginning of July, followed by unseasonably cool temperatures with close to frost at night. Hopefully August will allow us to experience the rest of a normal warm summer. Any day that it's been even a bit warm, we've been enjoying as much as possible. And what would summer be without some frozen treats! So as promised earlier this week, I am sharing with you another smoothie recipe. Well... sort of.
We don't do normal store bought treats in our house. We just can't. Between my son and I's dietary needs/issues, real ice cream is just not something we can turn to, even on the hottest of summer days. But don't worry, we are not missing out on anything! I love how our "food issues" really has just led us to a healthier lifestyle. Over the years, I found healthy and delicious replacements to pretty much anything we "used to eat".
Like ice cream. Though I sometimes buy soy ice cream (I'm not perfect), my son is sensitive to soy and cannot have much of it. And really, it does have so many ingredients in there, it's much better to make your own.
I've shared before this super easy banana based "ice cream". I don't use coconut water all the time, as it's not something I always have on hand though. But I love how this chocolate ice cream can be turned into a smoothie, if chosen too, just by adding more "milk". Same goes for any fruit smoothie. You can easily turn a fruit smoothie into a sorbet by using frozen fruit and reducing the amount of liquid.
So here is how to make this super easy Chocolate Ice Cream: (Milk shake option at the bottom)
- 2 frozen bananas, cut into chunks
- Homemade almond milk (or other milk substitute. If you don't have the equipment needed to make almond milk, vanilla rice milk works really well for this. You just might not need as much or any agave if you use it)
- 1 1/2 tsp raw cacao powder (I use carob or cocoa powder for my son since he reacts to raw cacao)
- Small drizzle of agave to taste (raw cacao can be bitter, so the agave helps to balance it out)
Put all your ingredients in a high speed blender, and just a splash of milk (start with about 1/4 cup). Blend and use your tamper to help mix it. Add a splash more milk if it's not mixing well. I like my ice cream to have a soft serve consistency, and I don't measure the quantity of milk anymore. Eventually, you can just eyeball it and know how much to put in.
Pour into a bowl and serve with a sprinkle of cacao nibs.
That's it! That simple!
If you wanted to have this as an on the go smoothie (which really just make it seem like a milk shake, just add more milk, and even some chia or hemp seeds for extra nutrients if you need it to give you energy and fill you up to meet your energy needs if you are having a busy day.
Whole foods never tasted so good!