Healthy Kids Ice Cream
Ice cream…if your kids are like my daughter, then they LOVE ice cream.
Luckily for me, I introduced this version of homemade ice cream early on, and she loves it. I let her top it with her own fun toppings (she usually uses her gummies, chocolate chips, and sometimes, jelly beans).
As a parent, we want our kids to be healthy, but also enjoy the “fun foods” they know and love! Now, don’t get me wrong, I don’t not let my child eat ice cream outside our home, LOL! Believe me, she loves her Chick-Fil-A, Ritters, and Sweet Frogs treats…but, those are treats. When we are home, and she asks for some ice cream, that’s when we make this. She especially enjoys it after a night spent at cheer practice, swimming, or other physical activities. It’s GREAT nourishment for them, disguised as dessert.
What make this SO healthy? We use a super-food nutritional shake, called Shakeology!
I change up our recipe here and there (we use vegan Shakeology only), but for something to follow, here you go:
Chocolate peanut butter ice cream that’s good for you? And takes less than 10 minutes to make? Believe it. This is the ice cream you’ve been waiting for. It’s rich and creamy, with just the right amount of sweetness, and it’s made from just four ingredients. It’s so simple, you don’t even need an ice cream maker. That’s right. It’s a no-churn ice cream.
How’d we do it? The secret is frozen bananas. When frozen bananas are pureed in a food processor, they get smooth and creamy just like soft-serve ice cream. We added a scoop of Vegan Chocolate Shakeology for rich chocolate flavor. And – peanut butter lovers this is for you – we added two tablespoons of the good stuff to make the peanut butter flavor as bold as the chocolate.
For this recipe, we recommend ripe bananas, or even bananas that are a little bit overripe, as this makes them softer and sweeter. Got a few bananas that are too soft to eat? This ice cream recipe is a great way to use them. When those yellow peels start to turn spotted and brown, peel and slice them into into ½ inch coins. Place the banana slices in a freezer-safe container or arrange them on a small baking sheet, and freeze for four hours, or overnight. Or you can keep a stash of frozen bananas in your freezer all the time, so you can make this ice cream whenever the craving strikes.
When you’re ready for some almost-instant chocolate peanut butter ice cream, combine the frozen banana slices into a food processor with almond milk, peanut butter, and a scoop of Chocolate Shakeology, and blend! You might need to stop the food processor and use a spatula to scrape down the sides once or twice, but when the ice cream is ready, it will be perfectly smooth, frosty cold, and very soft. Enjoy it right away (we eat ours right away), or place it in the freezer for 20–30 minutes for a firmer, more scoopable ice cream.
Watch the video below to see how it’s made! Don’t have Shakeology? Get it here!
Shakeology No-Churn Chocolate Peanut Butter Ice Cream
Author: Beachbody Yield: 2 servings
- 1 medium banana, cut into chunks
- ½ cup unsweetened almond milk
- 2 scoops Chocolate Shakeology
- 2 Tbsp. all-natural smooth peanut butter
- Place banana in plastic bag; freeze for 4 hours, or until completely frozen.
- Place almond milk, bananas, Shakeology, and peanut butter in blender (or food processor); cover. Blend until smooth.
- Serve immediately.