I have an ice cream maker, but sometimes I want to make an even more simple “ice cream”, one which doesn’t involve the heavy cream, milk, sugar, a frozen canister, etc. And it’s nice to have a vegan version of “ice cream” on hand in case you ever have a friend who is vegan or intolerant (or allergic) to dairy. One day as I was perusing my favorite blogs, I found this great recipe from Teri at Managed Macros. I quickly recreated it and was more pleased than I ever would have imagined! Not only did this “ice cream” taste amazing, but it was very simple with only three ingredients. It’s also a great way to use any bananas that are about to go bad. Don’t let them go to waste, put them in the freezer and make this recipe!
|In Nick’s words; “This stuff tastes like peanut butter, banana whipped cream!”|
**NOTE: If you are following a low FODMAPs diet you are better off using peanuts, as they contain much less FODMAPs than almonds, and the amount of peanuts in this recipe should be tolerable for most FODMAPs sensitive individuals.
|Estimated Nutrition Facts for 1-serving (half the recipe)
Using almond butter
QUESTION: What do you like better, peanut butter or almond butter?