Here’s the concept behind the deliciousness:
• Frozen bananas: Whenever mine start to turn brown I peel them all, break them into pieces and freeze them on a parchment paper lined cookie sheet. I’ve tried skipping the cookie sheet step, but then they all freeze into an unmanageable bunch and it’s not a pretty sight when making a smoothie.
• Almond milk: Or your favorite nondairy milk or probably even diary milk if you must. I used the original (not flavored, but still slightly sweetened) kind.
• Cocoa Powder: I used raw cocoa powder that my sister talks about here. It is seriously amazing and while you can use regular cocoa it won’t have that wonderful chocolate taste that this product has!
• Frozen Strawberries: organic if possible and frozen the same way as bananas or purchased frozen.
• A blender!
I started with a cup of almond milk, but used more before I was done. I used somewhere around 4 frozen bananas, a handful of strawberries, and 3 spoonfuls of cocoa powder and blended it all together. It took quite a bit of blending and I kept adding more almond milk to make it blend better. Eventually it turned into a wonderful smooth chocolate ice cream that was so yummy that I didn’t mind the brain freeze at all! It made about 3 servings.
Yes, it is February and possibly ice cream is not at the top of your “must have” list…but if you try it I think you won’t be sorry!