It’s a hot summer day. Humid. You’re sitting around wishing you had a popsicle or some ice cream to cool you off. Well, your search stops here.
Not only is this ice cream extra cold (don’t ask my why, it just is), but it D. Lish. Us. Not to mention super easy as well!
Four ingredients, an ice cream machine and only 5 minutes of your time preparing it.
Sadly, I did not get to make this on a day that was hot and humid as today is here in the good ‘ol state of Wisconsin. (we have to savor these days, they seem to be few and far between) No, the day I made this on was rainy, windy, and cold. I’m crazy, I know. But we were with some great friends and I wanted to try it out so badly!
Easy Almond Milk Ice Cream (adapted from Bay Area Bites)
1 1/2 cups chocolate almond milk
2 ripe bananas
2 heaping tablespoons baking cocoa
2 Tbsp sugar (you could also use an alternative if you wanted it to be ‘healthier’)
In a microwave safe bowl, whisk almond milk and cocoa together until combined. Microwave for 40 seconds, then stir. Place bananas and almond milk mixture into a blender. Blend for about 10 seconds or until banana is all mixed in. (no big chunks)
Pour mixture into ice cream machine and blend for 20 minutes. I had to put it in the freezer for a bit longer, but if you keep it going for maybe 5 more minutes, the consistancy would have been perfect.
Serve right away or store in freezer. (p.s. It is amazing with peanut butter on top or mixed in)
After being stored in the freezer for a while, it does get very hard. To the point that my husband and I couldn’t get it out with a hot ice cream scoop (heated under hot water)
Watch out for brain freezes and enjoy!!!