Cafe Latte Chocolate Chip Ice Cream
“Nice cream” is near the top of my list for favorite food discoveries.
Whoever discovered that frozen bananas can transform into an utterly decadent-tasting yet healthy treat is a genius!
This Cafe Latte Whey Shakeology Chocolate Chip Ice Cream takes your standard banana nice cream to the next level.
All you need is four ingredients — and no more than 10 minutes of your time.
As with other nice creams, this Chocolate Chip Ice Cream is similar to soft serve in texture.
Arguably, you can make nice cream out of most frozen fruit, but bananas are by far my favorite base.
They add just the right amount of creaminess, and texturally, it’s very close to real ice cream. I prefer to use just ripe bananas for this recipe (think: golden yellow).
They have a milder flavor that allows the other flavors to shine through. If you’re going for a stronger banana flavor, you may prefer riper, more speckled bananas.
Pro tip: Save time and keep extra sliced bananas in the freezer.
Café Latte Shakeology Chocolate Chip Ice Cream
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Ingredients
- 1 medium banana cut into chunks
- ½ cup unsweetened almond milk
- 2 scoops Café Latte Whey (or Plant-Based Vegan) Shakeology
- 1 Tbsp. cacao nibs
Instructions
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Place banana in re-sealable plastic bag; freeze for 4 hours, or until completely frozen.
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Place banana, almond milk, and Shakeology in blender (or food processor); cover. Blend until smooth.
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Fold in cacao nibs; mix well.
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Serve immediately, or freeze in an airtight container up to five days until ready to eat.
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Container Equivalents
1 Purple
1 Red
1½ tsp.
2B Mindset Plate It!
Enjoy as part of breakfast or snackional.
Photographs by Anguel Dimov and Brianne B of Natural Girl Modern World
