I’m an ice cream sort of person, and if you’ve never tried ice cream, I’d encourage you to give it a go. It’s good. For the rest of you who know of the delicious ice cream glory already, I’m sure you’re also aware that it is made of mostly unhealthy ingredients. I believe that a lifestyle that is sustainable comes from moderation, so while I know it would be dietary ideal to just cut out ice cream all together, I’m still going to have some because it provides a little soul health.
Moderation in this case is about having a craving for ice cream, but choosing to make an alternative 95% of the time and only indulging in the full throttle 5%. This is my delicious, icy, creamy yet rich option to satiate a sweet tooth.
As a bonus, all three ingredients on this list tend to be pretty inexpensive, making this sweet on many different levels.
- 1 frozen banana
- 1-3 tablespoons peanut, almond, or sunflower seed butter
- 1+ cup almond milk
How to make this recipe.
Step 1. Like Bananas
If you already like bananas, then go ahead and skip to step two. Nice preparation, I appreciate that. If you are like myself though and do not like the texture of regular bananas, then you are in for a treat, because this recipe lets you enjoy the banana flavor but in a more mild sense and with a much better texture. Open your mind fellow banana dislikers, this drink is on another level.
Step 2. Put the frozen banana in the blender.
So I’m going to hit you with a major life hack right now that changed my life and I discovered it personally, making it extra spectacular. When I first started experimenting with this recipe, I would use a room temperature banana and add ice for the chill of the smoothie. One day, a coworker of mine told me never to put bananas in the refrigerator, because it turns them black. Him sharing this obvious tip got me wondering about how a frozen banana would taste as an alternative to ice.
Holy. Hell. It changed everything.
You have to taste it yourself. At first, I was putting bananas right in the freezer, but after struggling with the challenging experience of shaving a frozen banana a few too many times, I wised up and started unpeeling the nans ahead of time, chopping them in 1 inch pieces and storing them in a container in the freezer. Now I have little iced banana cubes to throw in my smoothie. Hell yeah.
Step 3. Put the peanut butter in the blender.
Ok, so the reason it says 1-3 tablespoon nut butter is that it depends on if it’s a 1tbs or 3tbs kind of day. So you ran an extra mile or you found out you need a $1000 car repair, there is no judgement here for sticking to the 3+tbs range. Sometimes if I’m feeling really wild, I’ll add a handful of mixed nuts to provide extra texture, pushing the nutty flavor even further. Be creative*
Step 4. Pour the milk in.
The recipe calls for almond milk because that is my personal preference, but obviously coconut milk, soy milk or any dairy milks/creams can be substituted. I really urge you to use almond or coconut milk though, as it boosts the health value of the smoothie. The amount of milk you need to add to get a smooth consistency varies by how much nut butter you added and the ripeness of the bananas. It doesn’t need to be as intense as a chemistry experiment, but start with a cup and use your best judgement to add a little as you blend, if need be.
Step 5. Let it blast.
I personally enjoy watching the processor work its magic whipping together the icy bananas, rich nut butter and creamy almond milk into a smooth and delicious blend. The highlight is when the frozen banana pieces hit the blade and you can hear the motor rev up to puree them in which is really an underrated, but epic part of the recipe process.
Step 6. Drink, get to the bottom of the glass, wish you had more.
That’s pretty self explanatory, but as a final note, I also encourage you to experiment with your own additions. This is the recipe I’ve come to prefer, but below are ingredients I have included before that embellish the core flavors or contain a health boost.
- 1 tsp almond extract
- 1 tsp vanilla extract
- ½ cup shredded coconut
- ½ cup any type of nut or unshelled sunflower seeds
- ¼ cup Chia Seeds
- ¼ cup Flax
- ½ cup – 1 cup Kale
- ½ cup. – 1 cup Spinach