This past weekend I traveled to Canton, Mass. with a few of the ladies from CrossFit Coolidge Corner to watch the CrossFit Games Northeast Regional Competition. We had a great time watching the competition, filling up on paleo nachos and perusing the numerous vendors that had braved the heat for the day.
In true foodie fashion, the ride home was all about – you guessed it – food, specifically what recipes we’d been loving since starting the Whole Life Challenge. We talked about the burgers and steaks that tended to dominate our meals, the various vegetable fries and chips that we’d mastered and of course, all of the different ways you can prepare a coconut! Unfortunately even with all of these yummy recipes on hand, we were all feeling deprived of the one warm weather treat we were craving – ice cream!
That night I decided there had to be a super easy way to make Whole Life Challenge approved ice cream at home. I adapted one of my favorite, simple smoothie recipes and cam up with the two ingredient ice cream recipe below!
If you’re looking to make this recipe in bulk double the recipe and store it in the freezer in a loaf pan like I used in the photo above, be sure to cover tightly with plastic wrap.
- 4 ripe/frozen bananas
- 2 heaping tablespoons of nut butter or sunflower seed butter
- Optional - 1 small handful of carob chips or crushed nuts of your choice
- Place all ingredients in a food processor or powerful blender and blend until smooth (scraping down the bowl as needed)
- Scoop into a bowl and serve for soft serve ice cream consistency or freeze for a few hours for harder consistency
- *Peel bananas before freezing (you can also slice before freezing so that the blend time is less)