Chocolate Chip Peppermint “Ice Cream”

Chocolate Chip Peppermint "Ice Cream"

Ingredients:

  • 1 cup Easy-Peasy Almond Milk (page 25), or milk of choice
  • 1 tsp peppermint extract
  • 3 Tbsp cacao nibs or carob nibs
  • 1 cup spinach
  • 3-5 frozen bananas
  • Cacao nibs or carob nibs (decoration)

Instructions:

Plan Ahead:

  1. Make the Easy-Peasy Almond Milk, or milk of choice.

Once Ready:

  1. Place the milk, peppermint extract, cacao nibs or carob nibs, and spinach in the blender.
  2. Blend on high for 1-2 minutes.
  3. Place 3 frozen bananas in the blender.
  4. Blend on high for 30 seconds.
  5. Use a spatula to scrape the sides.
  6. Blend again for 30 seconds.
  7. Add additional bananas if it is not solid enough after 1 minute.
  8. Repeat blending and scraping until you get the consistency of ice cream.
  9. Top with cacao nibs or carob nibs.

Notes:

  • You can add additional toppings, such as dried mulberries, goji berries, raspberries, blueberries, fresh cut bananas, and strawberries.
  • You can make this into a smoothie by using fewer bananas or just using fresh bananas instead of frozen.
  • I always use ripe bananas for my recipes.
  • I always keep big bags of frozen fruit in the freezer all year round, because it is more economical.
  • My favorite fruits to keep on hand are: blueberries, strawberries, mangoes, raspberries, blackberries, and cherries.

MACA CHERRY CACAO SMOOTHIE!!!

Maca Cherry Cacao Smoothie

Ingredients:

  • 3 cups Easy-Peasy Almond Milk (page 25 in Rainbow Food Rocks), or milk of choice
  • 3 cups frozen cherries
  • 2 bananas
  • 1 tsp maca powder
  • 2 tsp raw cacao powder

Instructions:

Plan Ahead:

  1. Make the Easy-Peasy Almond Milk

Once Ready:

  1. Place all of the ingredients into a large blender.
  2. Blend on high for 1-2 minutes.
  3. Pour into a glass.
  4. Serve with cacao wafers and extra cacao powder on top.
  • Note: I use maca powder from Nuts.com.