Banana Moose Tracks Ice Cream

Here’s to celebrating 25 years on this earth! It’s weird because I feel like I have been alive forever, and even weirder because I thought last year was my 25th birthday…

P.S. The reason I chose to make ice cream for my birthday rather than cake is all because of my dad. He always kept the freezer stocked with ice cream and still does to this day. We used to be allowed to fill our bowls past the full line every time, my mom even had to make a rule in our house that we were to use cereal bowl for cereal only! She even went to the store and specifically bought smaller bowls for our ice cream at night….Thanks, mom, you really saved us all from a real ice cream addiction, although the reality t.v. we could have made from it would have been great!

Anyways, despite our love for ice cream becoming lactose intolerant forced my sisters and me into the no ice cream zone. Thankfully there are now options, but even so some of the Dairy-free ice creams out there have one too many ingredients for comfort.

I decided for my birthday that it was time to make an ice cream at home that only had a few ingredients and was tastier than anything I could buy at the store.

Honestly, I did not think that I could accomplish the last bit there, but was pleasantly surprised when I taste-tested the first batch of this amazing ice cream!

So without further delay here is my recipe for Banana Moose Tracks Ice Cream!

Ingredients

  • 3 large frozen bananas

  • 1/4th sunflower butter

  • 1/4th cup almond milk

  • 1/2tsp salt

  • 1tsp vanilla

  • 1/4th dark chocolate chips

  • 1/4th cup walnuts

    Chocolate swirl

  • 1/4th cup cocoa powder

  • 1/4th cup milk

  • 1tbsp agave

  • pinch of salt

Directions

Using either a high powered blender or a food processor blend together the frozen Bananas, Almond milk Sunflower butter, Salt, & Vanilla.

You will probably have to stop a few times to scrape down the sides, but continue to blend until the mixture is smooth.

Add in the chocolate chips and walnuts & then pulse the mixture until combined. You want to have little bits and pieces of the chocolate and walnuts throughout the whole mixture!

Once you are done blending place the mixture in a bread loaf pan, making sure not to smooth it out!

Place in the freezer while you make the chocolate swirl.

In a bowl add in the cocoa powder, agave, vanilla & salt.

Mix in 1 Tbsp of almond milk at a time until everything is combined and smooth.

Take the Ice cream out of the freezer and scoop in about 1tbsp worth of the chocolate mixture throughout the ice cream.

Take a knife and swirl the chocolate sauce throughout the ice cream without mixing in completely.

Once your done, pop your ice cream back in the freezer for about 1-2 hours and then enjoy!!!

Thank you for stopping by!

-Sonya

P.S. Don’t forget to save the recipe to your pinterest board!

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