Ice cream. Fro-yo. Things I love, but things I don’t eat much because I don’t eat dairy…and that really limits my options. Which is why I HAD to find something that was just as good as ice cream, minus the dairy and the guilt!
Who doesn’t love ice cream? And not just in the summer…its pretty damn perfect any time of the year. Right?!
One of the greatest things to come into my life recently is faux-yo made at home: made with frozen bananas! It tastes amazing, it’s creamy, sweet and an amazing treat that you don’t have to feel guilty about. In fact, it is pretty low calorie and only sweetened with banana, so this is very guilt free and perfect for dessert.
I always keep frozen bananas in my freezer- I slice them up when ripe so I can use them in smoothies…and of course for this recipe! I typically slice a full banana into 4-5 pieces so the blending process is a little bit easier.
I make it in my Vitamix and I change the flavor combos sometimes, but my all time fav flavor is chocolate peanut butter. There are few things more perfect than the marriage of chocolate and peanut butter in my book…Reese’s peanut butter cups anyone?! Literal heaven.
I use Better ‘n Peanut Butter to cut some of the calories and fat (and because it is seriously so yummy), and a little bit of unsweetened cocoa powder. Almond milk creams it all together to make it the perfect fro-yo consistency.
Then comes the most important part: The Toppings. Oh man- this is where you can have fun! The faux-yo is low calorie and free from junk, so I like to be a little more heavy handed with the toppings..because you gotta treat-yo-self sometimes.
My favorite toppings are crushed pretzels (I used the gluten free ones I am obsessed with from Trader Joes), toasted walnuts and toasted coconut. But you can go crazy with this. Chocolate chips are great…so are sliced strawberries…whatever you’re feelin!
Chocolate Peanut Butter Faux-Yo
*Makes 2-3 serves, depending on how big those servings are!
3 large, ripe frozen bananas (slice them into pieces before freezing)
1 tablespoon Better N Peanut Butter (or peanut butter of your choice)
1/2 cup unsweetened vanilla almond milk
3/4 tsp vanilla extract
1 tablespoon unsweetened cocoa powder (the type you use for baking)
Handful of gluten free pretzels
1 tablespoon toasted walnuts
1 tablespoon toasted coconut
Place all of the ingredients in the blender (other than the toppings) and blend on low, slowly increasing the speed a little until the mixture turns into a creamy texture. You may have to scrape the sides every now and then. Transfer to a bowl and top with crushed pretzels, walnuts and coconut and serve immediately. You can save the remainer (if you have any) by putting it in the freezer and letting it defrost for 5-10 minutes before serving again.