Here I am, your Independent Beach Body Coach, the guy who's cheering you on and telling you to do every jump and kick and punch in your Insanity workout, and now I'm talking about ice cream. I'm the newest contributor to this blog. My name is Hal Carlisle and I am married to Pamela.
This post came about because a good buddy and client of mine mentioned on social media that sometimes he just craves some ice cream and the carbs may be setting him back a little bit on his fitness journey. Naturally Pamela had already thought of a healthy alternative, but we had never set it down on paper. I'm sure by now we have all seen the special machine at your local big-box store that serves one purpose and one purpose only, that of mashing frozen bananas into ice cream while occupying an absolutely inordinate amount of countertop space. Well, have no fear, because frozen bananas actually do quite well in a blender or food processor, you do NOT need a special, dedicated, ridiculously-large machine hulking over your countertop for this.
One more thing I'd like to point out about this video is that there's no added sugar anywhere. The bananas are just regular, cut frozen bananas, the almond milk is unsweetened, and the Shakeology protein powder we use is very low carb (please see my contact info below if you need Shakeology or free coaching). You really don't need to add sugar to things, your tastebuds will adjust if you let them, and keep a positive attitude about your diet.
To start, I grabbed the food processor carafe for our blender Ninja guy and chopped up some pecans while it was still dry, and then put the chopped nuts in a separate bowl for later.
Then here's the lineup:
About 2 cups of frozen banana slices (we buy them bagged that way, but you can chop your own, no problem, and you can really stock up on the sale bananas that are about to go bad at the store).
About a cup of almond milk.
2 packs of chocolate Shakeology, 2 scoops equivalent.
I really did not worry about things mixing, because the Ninja is an absolute beast. Your blender or food processor may give different results, so be prepared to work with that a little. We just put in the bananas, poured the almond milk over the top, sprinkled the Shakeology on top of everything and then flipped on the Ninja until everything was smooth.
In hindsight, we may have used a little too much almond milk and the mix did not come out the exact consistency we wanted, so we seized the opportunity to add more flavor and protein by adding some all natural peanut butter. You could add any nut butter you like, such as cashew or sunflower, or you could just use less than the recommended amount of almond milk.
Granted we are a little impatient, so we had to serve up our latest batch, sprinkle on the pecans and a little shredded coconut, and give it a try. We gave it two thumbs up, even though it was more of a pudding consistency. Part of this has to do with the almond milk, and part of it has to do with how long I had the bananas out of the freezer while I was making pretty pictures for the blog. The "banana cream" that was left, I put in a plastic container and let it sit in the freezer for a few hours. After about 5 hours it is much more like ice cream or frozen yogurt, but still "scoopable", unlike many homemade frozen concoctions.
To find out more, or for free fitness coaching, follow me on Facebook:
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