PB & J Banana Ice Cream

FOOD AS MEDICINE:

Banana “ice cream” is a great way to incorporate whole, real foods into a frozen treat that can be equally enjoyed by kiddos as an after school treat and as a dessert by those who are carb cycling or on a low-glycemic protocol. I love the fact that you can load this up with healthy fats from coconut milk and nut butter as well as protein and gut support from the addition of collagen protein, making it a nutrient-packed snack for picky eaters or even those looking to gain weight. You can dial up the amount of coconut milk and nut butter to meet fat needs in the diet, just be aware that the texture might change. The blackberry and peanut butter combination is reminiscent of a PB&J sandwich without the bread and gut distress!

INGREDIENTS:

2 frozen bananas, cut into chunks

1/4-1/2 cup full fat coconut milk

4 scoops Further Food Collagen Peptides

1 scoop Grassfed Whey Protein

4 Tbsp peanut butter (or preferred nut butter!), plus extra for topping

1 cup blackberries, plus additional for topping

DIRECTIONS:

Place the bananas in the blender along with 1/4 cup of the coconut milk and the collagen and whey protein. Blend until smooth and creamy, adding more coconut milk if needed to thin. Once an ice cream-like texture forms, add the peanut butter and blackberries and pulse until just incorporated–the best part of this ice cream is finding hidden chunks of berries and peanut butter! Serve immediately or place in the freezer to allow to firm up a bit! Because this ice cream contains no stabilizers or fillers it will get hard if frozen overnight.