One of the highlights of my week is the time I spend with my friend Rachel on Wednesdays after school. At a park near the school, our boys play together while we moms chat and grow closer in our friendship.

This last week, Rachel shared a recipe for a healthy dessert she recently created. She’s in the middle of a 30-day challenge to eat a diet free of dairy, wheat, and sugar. The other night she craved a dessert and decided to make up her own dairy- and sugar-free version of chocolate banana ice cream.

I was fascinated by her description of this “ice cream.” Although I love the taste of ice cream, I can only eat small portions of it due to being lactose intolerant.

So on Wednesday night, I chopped up several ripe bananas and popped them into the freezer. Last night after dinner, I pulled out the frozen bananas and whipped a batch of this healthy “ice cream.”

Yummmmmm!!!

What a delightful treat! And oh-so-easy to make.

My son gave this delish ice cream a thumbs up.  I’m sure we’ll be making it often this summer. 

Chocolate Banana “Ice Cream”

~Dairy-Free, Gluten-Free, Soy-Free~

• 2 ripe bananas
• 2 TBSP almond butter
• 2 TBSP unsweetened cocoa
• 1 tsp pure vanilla extract
• ¼ cup almond or coconut milk
• Unsweetened coconut {for topping}

Directions:

(1) Cut bananas into chunks and place in freezer for at least a few hours until frozen.

(2) Add frozen bananas, almond butter, cocoa, vanilla, and almond milk to a blender or food processor. Puree until smooth and thick. Serve immediately, topping with coconut, if desired.

Makes 2 to 3 servings.