As I’ve been eating healthier the past few months, I haven’t felt the need to eat sweets every day as I once did, but I do still want something sweet now and then. (We won’t talk about July, which included vacation and birthday celebrations, when I basically ate my way through the whole month.)
This summer (which feels never-ending here in Arizona), we’ve been making a lot of “nice cream” (simply frozen, pureed bananas-turned-ice cream) and trying different mix-ins – mini chocolate chips, pecans, almond butter. Besides being a healthier alternative to regular ice cream, Peanut and I are both sensitive to dairy, so this is a win-win!
Last weekend, I was craving a chocolate milkshake and decided to experiment with the nice cream I had in the freezer. It was delicious and definitely satisfied my craving! Creamy, chocolatey, and the girls are already asking to make it again.
This recipe was good for one serving for me, but two for the kiddos:
- 1 cup nice cream (instructions here from The Kitchn)
- 1/3 to 1/2 cup coconut milk
- 1 Tbsp. cocoa powder
- 2 Tbsp. almond or peanut butter (optional)
- 1/8 tsp. vanilla
In a blender, mix the nice cream and coconut milk (I started with 1/3 cup and added a little more until it was my until I got my desired consistency). Once smooth, add cocoa powder, almond butter and vanilla and blend again until combined.
Pour in a glass and enjoy!