Cafe Latte Shakeology Chocolate Chip Ice Cream
Nice cream is near the top of my list for favorite food discoveries. Whoever discovered that frozen bananas can transform into an utterly decadent (healthy) treat is a sheer genius! ‘Nana ice cream is a great way to enjoy a sweet treat and with the summer months in full swing, I’m all over it.
This Cafe Latte Shakeology Chocolate Chip Ice Cream takes your standard banana nice cream to the next level. It requires only four ingredients — and no more than 10 minutes of your time. All you need is a high-powered blender or a food processor. And if you have the luxury of owning both, then I’d suggest going with the food processor. It tends to require less stirring on your part (hello, summertime laze).
In the summer, I’m all about easy treats that require the least amount of work possible and I’d much rather be lounging in the sun than cooking away in a hot kitchen. Nice cream is perfect because it’s quick to make and I don’t need to take out the ice cream maker (which is currently hiding in our garage).
Arguably, you can make nice cream out of most frozen fruit, but bananas are by far my favorite base. They add just the right amount of creaminess, and, texturally, it’s so close to ice cream it’s surprising. Personally, I prefer to use just ripe bananas for this recipe (think: golden yellow). They have a milder flavor that allows the other flavors to shine through. If you’re going for a stronger banana flavor, you may prefer riper, more speckled bananas.
As with other nice creams, this Chocolate Chip Ice Cream yields a dessert that’s similar to soft serve. If it’s really hot out, chill your serving bowls while you prep the recipe. Unless you like ice cream soup. Hey, we’re not here to judge. Silently judging. To ensure you can enjoy your ice cream whenever you like, keep extra sliced bananas in the freezer. Once you have a bite, I’m sure you’ll crave this treat again and again!
- 1 medium banana, cut into chunks
- ½ cup unsweetened almond milk
- 2 scoops Café Latte Shakeology
- 1 tbsp. cacao nibs
Place banana in re-sealable plastic bag; freeze for 4 hours, or until completely frozen.
Place banana, almond milk, and Shakeology in blender (or food processor); cover. Blend until smooth.
Fold in cacao nibs; mix well.
Tip: Cacao nibs are made from crushed cacao beans and are the original unsweetened chocolate chip!