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Dairy-Free Almond Butter Banana Nice Cream

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Dairy-Free Almond Butter Banana Nice Cream makes for a delightful frozen treat on a warm summer day. With only 4 real food ingredients, it’s quick to make and ready to serve in 10 minutes or less!

This recipe was created in partnership with our friends at Caveman Foods.

Photo of Almond Butter Banana Nice Cream in a small mason jar topped with chocolate chips and pieces of Caveman Collagen Bar.

Creamy, cool, naturally sweet and totally delicious!

Temperatures are climbing and cool treats are sure sounding good! This Dairy-Free Almond Butter Banana Nice Cream is absolutely perfect for summer. It’s made simple with frozen bananas, non-dairy milk, almond butter (or nut butter of choice) and pure vanilla extract. From there you can add any mix-ins and toppings to make it your own. I love adding mini chocolate chips and the NEW Chocolate Chip Caveman Collagen Bars cut into small pieces. It reminds me of a lightened-up version of cookie dough ice cream, a favorite flavor of mine!

Almond Butter Banana Nice Cream is paleo-friendly, dairy-free and can be enjoyed immediately after making as a soft-serve ice cream or by the scoop if you let it harden in the freezer for several hours or overnight.

Dairy-Free Almond Butter Banana Nice Cream makes for a delightful frozen treat on a warm summer day. With only 4 ingredients, it’s quick to make and ready to serve in 10 minutes or less! @caveman_foods Click To Tweet

Below I show you just how easy it is to make Dairy-Free Almond Butter Banana Nice Cream!

Step 1: Add the frozen bananas and unsweetened non-dairy milk to a food processor (food processor works best). Process on low, turn off the processor and scrape sides as needed and mix up the bananas several times throughout this step. Process until bananas are creamy. This step works best if you take the bananas out of the freezer 10-15 minutes before making the nice cream. If you don’t have time, that’s OK too, you’ll just need to scrape the sides more often.

Step 2: Add the almond butter (or nut butter of choice) and vanilla extract to the food processor and process on low until mixed in.

Step 3: Add the mix-ins and pulse until evenly distributed.

Step 4: Enjoy right away as a soft-serve or transfer to a dish and place in the freezer for 5-6 hours or overnight for a scoop-friendly nice cream. The nice cream will become very hard so you’ll want to let it sit at least 30 minutes out of the freezer before scooping into a dish or a cone.

Get creative with mix-ins and toppings!

Go ahead, get as creative as you want with mix-ins and toppings. As mentioned above, I like to add mini chocolate chips and bite-size pieces of the Caveman Collagen Bars for a lightened-up cookie dough twist.

The NEW Caveman Collagen Bars have become one of my go-to’s when it comes to a real food-based, low-sugar bar – not only to add to this Almond Butter Banana Nice Cream, but also to enjoy as a quick snack, fuel for an outdoor adventure like hiking, or as an easy & healthy option to take with me on the boat when I go fishing. The bars come in two flavors, Chocolate Chip & Chocolate Walnut, and contain a total of 11 grams of protein (5 grams from grass-fed collagen – supports skin, tissue and muscle health), only 8 grams of sugar, are a good source of fiber, are paleo-friendly and free of gluten, grains, dairy and soy. These are hands down the best collagen bar I have tried!

Additional mix-in and topping ideas include:

  • Top with or mix in chopped nuts
  • Swirl in or top with nut butter
  • Top with a chocolate drizzle
  • Top with banana slices
  • Top with a non-dairy whipped topping
  • Top with or mix in chopped fruit like cherries, raspberries or strawberries
  • Serve on top of a paleo brownie.

I would love to hear what tasty mix-ins and toppings you add to this Almond Butter Banana Nice Cream! 

Photo of Almond Butter Banana Nice Cream served in a glass contain topped with chocolate chips and pieces of Caveman Collagen Bar. Picture shows an ice cream scoop holding a scoop of the nice cream.

Now, let’s take a look at some of the benefits of collagen.

The Caveman Collagen Bars contain 5 grams of collagen per bar. I personally have been adding collagen to my diet for over 5 years now (20-25 g/day) and I wanted to share a few reasons why you might want to up your collagen intake, too! Before I share these findings with you, I do want to note that additional research needs to happen to confirm the benefits of taking a collagen supplement. However, early research has me to believe that taking a collagen supplement may improve the health of joints, muscles and skin. Here’s a look at some of the current research that’s out there:

  • May help to reduce joint pain in athletesThis study concluded that athletes who consumed a consistent intake of collagen hydrolysate showed improvement of joint pain. I’m not an athlete, but I do live an active life and feel that I can benefit from taking a collagen supplement for this reason.
  • May help to improve body composition and overall strength – This study demonstrated that the combination of resistance exercise and collagen peptide supplementation resulted in a more pronounced improvement of body composition as indicated by a significant increase in muscle mass and decrease in fat mass. I will note that this study was performed with overweight, elderly men. Further studies should investigate the effect of combined resistance training and collagen peptide intake in other populations, including gender and different age groups.
  • May improve the appearance of skin and skin hydration – This study concludes that collagen peptide supplementation significantly increased skin hydration after 8 weeks of intake therefore improving appearance. I mean, who doesn’t want better looking skin!? 

Again, more research needs to happen to confirm the benefits of collagen. The best way to decide if you can benefit from it is to simply give it a try for a minimum of 3 months. From there, you can decide if it’s something you feel good about and want to continue taking. 

Photo of Almond Butter Banana Nice Cream served in a small mason jar topped with chocolate chips and pieces of Caveman Collagen Bar.

It’s time to give this cool and creamy Dairy-Free Almond Butter Banana Nice Cream a try! Just think, in 10 minutes or less, you’ll have a healthy, frozen treat ready to be enjoyed.

Photo of three servings of Almond Butter Banana Nice Cream served in a small mason jar topped with chocolate chips and pieces of Caveman Collagen Bar.

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Let’s Get Cookin’

Dairy-Free Almond Butter Banana Nice Cream

Dairy-Free Almond Butter Banana Nice Cream makes for a delightful frozen treat on a warm summer day. With only 4 real food ingredients, it’s quick to make and ready to serve in 10 minutes or less!

  • Author: Stacie Hassing
  • Prep Time: 10 min
  • Total Time: 10 min
  • Yield: 6 servings 1x
  • Category: Dessert

Ingredients

  • 4 frozen bananas (slice into chunks before freezing)
  • 1/2 cup of unsweetened non-dairy milk of choice
  • 1/2 cup almond butter (or nut butter of choice)
  • 2 tsp. vanilla extract

Optional mix-ins:

  • Caveman Collagen Bars, cut into small pieces
  • 1/4 cup mini chocolate chips
  • 1/4 cup chopped nuts
  • Diced fruit such as cherries, strawberries or raspberries

Optional toppings:

  • Caveman Collagen Bars, cut into small pieces
  • Mini chocolate chips
  • Chopped nuts
  • Banana slices
  • Diced fruit such as cherries, strawberries or raspberries
  • Chocolate drizzle
  • Dairy-free whipped topping

Instructions

  1. Add the frozen bananas and non-dairy milk to a food processor. Process on low. Turn off the food processor and scrape sides as needed and mix up the bananas several times with a spoon throughout this step. Process until bananas are creamy. This works best if you take the bananas out of the freezer 10-15 minutes before making the nice cream. If you don’t have time, that’s OK too, you’ll just need to scrape the sides more often.
  2. Add the almond butter (or nut butter of choice) and vanilla extract to the food processor and process on low until mixed in.
  3. Add the mix-ins and pulse until evenly distributed.
  4. Enjoy as a soft-serve or transfer to a dish and place in the freezer for 5-6 hours or overnight for a scoop-friendly nice cream. The nice cream will become very hard, so you’ll want to let it sit at least 30 minutes out of the freezer before scooping into a dish or a cone.
  5. Top the nice cream as you please.

Nutrition

  • Serving Size: 1/6 of recipes (does not include mix-ins or toppings)
  • Calories: 205
  • Sugar: 11 g
  • Sodium: 20 mg
  • Fat: 12 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 6 g

Pin now to make later!


This post was made possible by our friends at Caveman Foods. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she and her husband reside on 5 acres with their two pups, Walter & Lucy. She’s a creator of simple and wholesome recipes, a lover of nature, a crossfitter, a seasonal runner, and she’s on a mission to inspire as many as she can live a healthier and happier life from the inside out.



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