Recipe: Healthy, Homemade "Ice Cream"

While I was pregnant, I kept hearing about this new trend of banana "Ice Cream." I figured, I was hungry all the time, I was craving milkshakes, but I'm lactose intolerant. You see the dilemma!

So why not give it a shot....

Verdict: DELICIOUS!!!

Once I started making these I had one every morning for breakfast (or on my drive into work) and it would help keep me full, but be healthy and wholesome. And without using any ice cream, it tasted like peanut butter chocolate ice cream!

I saved some Talenti Gelato containers and now store the ice cream in the freezer. That way it looks like ice cream AND it's in individual containers already.

PS my favorite Talenti flavor so far is Sea Salt Caramel!

  Banana "Ice Cream"  

Ingredients:

• Bananas, sliced and frozen
• Peanut butter
• Cocoa powder
• Yogurt
• Milk
• Honey
• Flax Seeds

Directions:

1. Put the desired amount of all the ingredients in a shatterproof, flat bottomed container (I use a 4 cup measuring cup)
2. Using an immersion blender, blend everything up.
3. Either eat right away (kind of like a smoothie) or freeze for later (more like ice cream)

Variations:

1. I've heard you could use fruit to make it more like a fruity ice cream (strawberries for example) but I love the peanut butter and chocolate combo!
2. If you want to make it more filling, you can also add in some instant oatmeal (maybe a tablespoon or so per serving).

I've linked up with a few other posts so you can get some more insight:

• The Kitchn
• Skinny Taste
• Tree Hugger

Try it out and let me know what you think!

Holiday Cookie #1: Buckeye Bark

Tonight I found a recipe for Buckeyes but in bark form. Given that my mom's from Ohio (Lima, setting of Glee!), and my husband LOVES peanut butter and chocolate, I gave it a shot with my own twist.

Buckeye Bark

Ingredients:

10 oz. Ghiradelli 60% Chocolate Baking Chips

2 teas coconut oil

5 oz smooth peanut butter

2 Tbs butter, melted

1/2 c + 2 Tbs powdered sugar

1/4 teas vanilla extract 

Sprinkle of sea salt (optional)

Directions:

1. Prep an 8" square pan by lining with parchment paper

2. Chocolate Layer #1: Melt 1/2 the chocolate with 1 teas coconut oil in the microwave. Start with 30 seconds, stir and add time in short intervals until almost melted. Once at that point, take the chocolate out and stir until melted. Add in 1 Tbs of powdered sugar. Pour into the pan and put into the freezer. 

3. Peanut Butter Layer: In a mixing bowl, beat together the peanut butter, melted butter, powdered sugar, and vanilla. Once the chocolate is hardened, spread the peanut butter mixture on top of the first chocolate layer. Refeeze. 

4. Chocolate Layer #2: Melt the rest of the chocolate with 1 teas coconut oil in the microwave, using the same process as before. Once melted, add the last Tbs of powdered sugar. Pour over the peanut butter layer. If you choose, lightly sprinkle a bit of sea salt over the top. Refeeze. 

5. Once solid, take out and cut into 16 pieces. Store in the refrigerator until consumed. 

Notes: 

• The coconut oil helps the chocolate harden in the freezer, and keeps it more hardened as you store in the fridge.

• You can choose to use milk chocolate chips, but if you do, eliminate the Tbs of powdered sugar that goes in the chocolate.