If you’re scrolling through reels and your algorithm has health and fitness mixed in then you’re probably like me, you think you need to buy another expensive piece of kitchen equipment. The Ninji Creami. It's everywhere- so many healthier alternatives to ice cream you can make at home. How can you say no to that!?
If you’re also like me you can’t plan that tomorrow night you’re going to want some ice cream, heck no. It’s the middle of the afternoon and the kids are asking for ice cream. The kids are finally asleep, I'm relaxing and the sweet tooth hits, that’s usually how it goes. This recipe solves it all. No planning ahead, no fancy equipment. A few simple ingredients, a blender and you have a cookies and cream ice cream you can feel good about eating in a matter of minutes.
½ large banana, chopped, frozen
1 scoop Cookies & Creamy Shakeology
1 Tbsp. unsweetened almond milk
½ tsp. pure maple syrup
¼ tsp. pure vanilla extract
1 Tbsp. cacao nibs
Place banana, Shakeology, almond milk, maple syrup, and extract in a food processor (or high-powered blender); cover. Pulse for 2 to 3 minutes, or until very smooth, scraping down sides as needed.
Transfer to a serving bowl; garnish with cacao nibs. Serve immediately, or freeze in an airtight container for up to 1 month. If frozen, set out at room temperature for 15 minutes to soften before serving.
Portion Fix Containers:1 Purple, 1 Red, 3 tsp.
This recipe makes a great breakfast.
Find more information about this recipe on Beachbody's blog h ere.