This sh!t is bananas.
Admittedly, I’ve wanted to say that for a while, but the goodie two-shoes inside of me really won’t let me cuss, in any form on my instagram. BUT, if people are committed enough to read my blog… it can get PG-13, okay?
Yes, yes, it is I, the girl who has been almost continuously been living out of suitcases for the past two months. Last weekend I went to Chileno Bay/ Cabo with my family for our first family trip in years! It was hot, full of tacos, tequila, & mescal, and lots of fun. But I’ll recap that in another post all about that DANG GOOD FOOD.
It may (does it? because I really AM NOT glamorous at all) seem glamorous, but I am tired. And sick of job applications, not having my own space, and not working full time. Could you get more “annoyingly first world problems”? Probably not, but I am just being honest.
A few weeks ago, when I was at my family’s home in San Diego. I made them some dinner with my famous (to them) Avocado Spinach Pesto . My mom & dad added corn too. But the stuff I made included: the sauce, zucchini “noodles” (zoodles), Perfect Earth Organic (gluten free) pasta (only made out of organic rice!!), and tomatoes. My dad added some serrano peppers and grilled us up some chicken. Then we had some (low sugar) FitVine wine. Horay!
Afterwards, I also made some ice cream, which they dubbed “banana bread batter” ice cream. The real naming rights go to my Mom. Thanks, Mom.
So without further hesitation…. something that will hopefully help you stay free of the HEAT WAVE that seems to be encompassing the globe. At least all the places I’ve been in the past 2 months (which honestly, is a good amount of places!).
Potassium, good fats, no refined sugar, protein, grain & gluten FREE, dairy free, allergen help from honey (if it is raw & local), fiber, and it makes you HAPPY. Because it is ice cream.
BANANA BREAD BATTER ICE CREAM
Either place final mixture in a bread pan and freeze OR place in an ice-cream churn.
4 dates (soaked, water removed)
3 small bananas (frozen or not)
1 can full fat coconut milk (all the coconut cream, only half of the liquid)
1 tbsp hemp seeds
1 tbsp gelatin (this is extra protein, is not required for vegetarians)
1/2 tbsp arrowroot powder
2 egg yolks
4 tbsp real maple syrup
1 tbsp honey
1/4 tsp cinnamon
Pinch of sea salt
Soak the dates, and place the can of coconut cream in the fridge to make sure the cream and liquid are separate. I would do this for no less than 30 minutes.
After, place all ingredients except for the gelatin in to a blender. Don’t forget only to use half the coconut liquid. Blend until nice and smooth. Finally, add in the gelatin, and do a final blend. Then, either place final mixture in a bread pan and freeze for an hour (if bananas were frozen) or 2 hour (if solid) OR place in an ice-cream churn and churn until desired consistency.
My favorite toppings: Honey, coconut flakes, coconut butter, cacao nibs, any gluten free baked goods you have lying around.
Additionally, you can take grain free Siete tortillas, cover them in coconut oil, shape them like a cone and baked them until they become a chip….. and TADA! A cone. Totally worth the effort.
Enjoy, and stay out of the heat!
Ps. In case you missed it in my instagram stories, ants HATE peppermint essential oil. So throw some in with water in a spray bottle for a non-toxic way to get those suckers out of your hair!