This simple vegan nice cream is so rich and delicious, you’d hardly guess that it’s healthy. It’s vegan, dairy-free, gluten-free, and with a simple substitution, can easily be made low-FODMAP too!
Hey, friends. Sorry I’ve been neglecting the blog a bit this week. I’ll try to be back to a more regular posting schedule next week. I’ve had a lot on my mind to share with y’all, but I’ve been prioritizing spending time with friends and family.
This recipe is so simple I’m not even sure I can put it up on the blog and call it a “recipe”–“recipe” implies some kind of hard work and/or creative genius went into making it. In reality, I just threw a couple of things that I happened to have together for a snack. But…It turned out too good not to share. A rich, delicious, cool summer treat–but a tad on the “healthier” side with fiber, fruit, protein, and healthy fats.
This is the first recipe I’ve posted to the blog that’s not strictly low-FODMAP, as it contains some delicious chocolate soy nut butter I found (on sale) at the grocery store near my house. But it can easily be made so by replacing the chocolate soy nut butter for a chocolate nut butter made with low- or moderate-FODMAP nuts, such as almonds, hazelnuts, sunflower seeds or peanuts.
- 1 ripe banana, sliced and frozen
- 1 tbsp. chocolate soy nut butter
- 1 tbsp. vegan mini chocolate chips
- Place banana slices and soy nut butter into a blender and blend until smooth.
- Stir in the mini chocolate chips.
- Use chocolate almond butter, chocolate hazelnut butter or chocolate peanut butter in place of the soy nut butter.
- FODMAPers can use regular (non-vegan) chocolate chips, as semi-sweet chocolate contains a negligible amount of lactose.