Satisfy Your Sweet Tooth With This Chocolate Banana Protein Ice Cream Recipe
Bananas are a delicious and portable snack that delivers energy-boosting carbs and a nice amount of potassium. What prevents bananas from being the perfect recovery food? They don’t deliver the protein your muscles need. The fix? Our ridiculously easy chocolate banana ice cream featuring only three ingredients, including Openfit Plant-Based Protein Shake.
Chocolate-dipped frozen bananas are an all-American classic treat that have been around for nearly 80 years. They were popular in southern California during the 1940s, then again on the TV show Arrested Development some 60 years later.
Our chocolate banana ice cream is a protein-packed improvement on this boardwalk favorite. You’ll love every cool, naturally sweetened bite!
You don’t need a fancy ice cream maker to whip up this frozen treat. A simple food processor will do just fine. Just toss frozen banana chunks in the food processor with a couple of scoops of Openfit Plant-Based Protein Shake and some almond milk, blend, and serve ASAP.
Chocolate Banana Protein Ice Cream
Our chocolate banana ice cream is a protein-packed improvement on this boardwalk favorite. You'll love every cool, naturally sweetened bite!
- 2 large bananas
- 2 scoops Openfit Chocolate Plant Based Protein Shake
- ¼ cup unsweetened almond milk
Peel banana; cut into chunks. Place in re-sealable plastic bag; freeze for 4 hours, or until completely frozen.
Place banana, Openfit ChocolatePlant-Based Protein Shake, and almond milk in a food processor or high-powered blender; cover. Pulse for 2 to 3 minutes, or until very smooth, scraping downsides as needed. Add more liquid, if needed, one Tbsp. at a time until desired consistency is reached.
Divide mixture evenly between two small bowls; serve immediately. Or, store in an airtight container in freezer for up to 4 days until ready to eat. If frozen, set out at room temperature for 15 minutes to soften before serving.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
This recipe makes two generous portions, which means you can share with your workout partner or store the second helping in the freezer for another day. Each serving has only 266 calories and 3 grams of fat with an impressive 22 grams of protein and 11 grams of fiber.
This is a satisfying treat that will keep you full and nourish your muscles better than a banana on its own. Not to mention, this officially makes it OK to eat ice cream with breakfast.
Photography by Anguel Dimov, AB Creative