weight-loss dairy-free banana-caramel ice cream
Want to eat ice cream that won’t make you fat, that’s dairy-free, delicious, has no added sugar, is protein-packed, satisfies your sweet tooth, and is good for you? Your wish has been granted.
Below is the recipe for one serving of my banana-caramel ice cream. If your goal is fat loss, replace one of your meals for this healthy treat.
This ice cream’s sweetness comes from the cinnamon and frozen bananas (the trick is that the bananas must be frozen for at least 12 hours). The peanut butter gives it a wonderful nut-butter flavor. The almonds deliver just the right crunch, and the tahini resembles a combination of gooey caramel and toffee.
Weight-loss Dairy-free Banana-Caramel Ice Cream
- 1 ½ frozen bananas, broken into 1-inch chunks
- ¼ cup unsweetened almond or coconut milk
- 1 level teaspoon creamy peanut butter
- ¼ teaspoon cinnamon
- 3 tablespoons of collagen (for protein/thickener)
- 5 whole almonds (for crunch)
- 1 teaspoon tahini (topping-sometimes I add more)
Place all ingredients in a small food processor (not a blender, since the portion is too small), in the order listed above, but don’t add the tahini yet. Mix for a few seconds, then stir with a spoon. Mix and stir a few times until the ice cream is creamy. With a soup spoon, scoop out the ice cream into a small glass or porcelain bowl. By now, it’s a little melted, but that’s okay. Drizzle tahini on top. Place the bowl in the freezer for about five to seven minutes for the ice cream to firm up. Eat with a spoon, slowly, savoring every mouthful. It’s tastes too good to be healthy, but it is!
P.S. If you’re vegan, look for vegan collagen, or add a touch of salt.
Calories: 317 Carbs: 45 grams Protein: 20 grams