I scream, you scream, we all scream for Nice Cream!


Is it just me, or is there absolutely nothing better than a big fat bowl of ice cream after a long day spent referreeing kids?! Especially in this sticky summer heat with them going in a million directions…with a million friends over at a time. I like to think it’s my right as a mama…to eat as much ice cream as I want. But as much as I would love to dig right into some well-deserved Ben & Jerry?s Peanut Butter Cup ice cream, it doesn’t always fit into my meal plan. Thank you to flexible dieting sometimes it does, but on the days it doesn?t, I HAVE to treat myself somewhere. After much trial and error, I’ve found my ice cream GOLD, my friends. This sweet treat not only fits into almost any meal plan, but seriously tastes just as good (if not better than) the real deal. Oh…and did I mention it only  requires 3 common household ingredients + 5 minutes start to finish to make?! Yes. For real. 

Guilt-Free Banana Ice Cream
from Jacqui McCoy?s kitchen

What you?ll need:
1 banana, sliced and frozen
? cup unsweetened vanilla almond milk
1 tablespoon Justin?s almond butter (chocolate almond butter is yummy too!)

How you?ll make it:
1. Put the banana pieces, almond milk, and almond butter into a blender.
2. Puree, turning off the motor and stirring the mixture two or three times, until smooth and creamy.
3. Pour into a bowl and serve.

What?s in it:
215 calories, 9 g of fat, 33.5 g carbohydrate, 3.3 g protein.



44 Responses

    1. Yes, but there might be a slight change in the nutritional information.

  1. Cannot wait to try this! With 6 little ones under 10 years old, we are always looking for healthy but family friendly recipes! Thank you!

  2. My husband and I LOVE you guys!! I may have a stupid question, but every time I have frozen a banana, it ends up brown. I am pretty sure I have no idea what I’m doing! Is there a “proper” way to freeze a banana?

    1. Try freezing them on a cookie sheet first, then transfer them to a freezer bag for longer term storage. Good luck!

    2. Take the banana out of the peel and place it in a freezer bag! Keeps them yellow ๐Ÿ™‚

    3. I have sliced them and put them on one side of wax paper like book. Then close the cover over them and lay flat in freezer. Paper doesn’t stick and color stays good.

  3. Heidi-

    can you use almond or coconut flour while carb cycling (or do you know a better option?) and in which category (protein, fats, carbs) do they fit in? And how about poppy seeds?

    I would love to make some kind of poppy seed and lemon muffin as a high or low carb snack, if it is possible..


    1. Almond and coconut flour would be considered fats in carb cycling, as would poppy seeds. ๐Ÿ™‚

  4. Heidi-

    This looks like a great recipe! Do you have a suggestion to make it but free? I find myself not really wanting to eat when it’s 112 degrees in Scottsdale. I had lost 100 pounds but I’ve gained it back through thyroid problems, stress, and stopping ADD medications. Sorry to vent…just trying to find healthy alternatives as I strive to loose the weight the healthy way.

    1. I’m so sorry, but I don’t understand your question: “Do you have a suggestion to make it but free?” Please reply, and I’ll be happy to help you!

    1. You can try it, just remember that coconut milk contains more calories than unsweetened almond milk.

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