chunky monkey ‘icecream’
Bananas steal the show in our home. If it’s not banana oatmeal of some sort, it’s a banana chocolate shake or a decadent mini banana caramel cake. Although I would rarely consume a whole, fresh banana these days, they do manage to appear in something I eat everyday.
Full of potassium (which does a fine job at relieving muscle soreness) and packed with the exact carbohydrates and glycogen I like after exercise, bananas will never be shunned in our household, regardless of how many 5 Food To Never Eat ads are thrown my way..
Every so often we splurge on our favourite banana ‘icecream’. This concept blew our mind – instant icecream!? Made entirely from whole, natural, nutritious ingredients? It got us through the super hot, twentyfour-hour-sunlight summers in Norman Wells and will surely be a staple during Calgary’s hot summers.
This combination is inspired by the popular Ben & Jerry’s icecream flavour (Tip Top is yet to introduce this awesome combination) of banana, fudge chunks and walnuts. I’m a bit of a coconut fiend so threw in some toasted threaded coconut aswell.
Go and throw some bananas in your freezer. You’ll be thankful tomorrow night.
Nutritious Chunky Monkey ‘Icecream’
Inspired by Healthful Pursuit
2 large bananas, peeled, sliced and frozen
2 tbsp almond (or peanut) butter
2 tbsp unsweetened shredded coconut
dash milk (or almond ‘milk’)
1/4 cup raw walnuts
long threaded coconut
2 rows of dark chocolate from a good quality block (not optional)
Place bananas, almond butter and coconut in blender. Blend until smooth – add milk as required or leave to allow bananas to soften slightly.
Heat a skillet over moderate heat. Place walnuts and coconut onto dry skillet (no need for oil) and toast until golden on both sides.
Spoon banana ‘icecream’ into serving dishes and top with the cooled nuts and coconut along with coarsely chopped chocolate. If required, place in freezer to firm up before serving – it melts quickly!