My diet has undergone some changes over the past few years. One of the big changes is that I no longer eat dairy. It stuffs me up and makes me feel bad. And, now that I've been off of it for so long, I'm lactose intolerant.
In the beginning it was hard because I loved cheese a LOT! And, ice cream! Yeah....it was really hard to give it up! But, I feel a lot better without it.
I no longer crave dairy foods like I used to and the few times I've cheated a little it just wasn't as good as I remember. I guess my taste has changed. It also makes it easier when I find great alternatives like this...dairy free banana ice cream.
My daughter discovered it on Pinterest. We gave it a try recently and were surprised by how easy it was to make and how rich, creamy, delicious, and satisfying it is. And, it's totally healthy!
To make it, thinly slice bananas (about one banana per serving) and spread the slices in a freezer safe container. We used a metal cake pan. Place the pan in the freezer and leave it until the bananas are almost frozen but not hard. The time will depend on how many bananas you freeze, how thick the layer is, and how thin or thick they're sliced. Just check on them from time to time. They freeze up pretty quickly. Next, put the banana slices in a food processor with a dollop of your favorite nut butter (we used peanut butter) and blend it all together until it's smooth and creamy. If the bananas are a little too frozen, just give them a few minutes to thaw a bit. If they're not frozen enough, go ahead and put the mixture back in the freezer a bit and try again when it's a little more frozen. We served ours with some dark chocolate chips stirred in. It was delicious!