Mocha Almond Soft Serve

I scream, you scream, we all scream, for ice cream!  
Thick, rich, creamy, chocolatey, soft-serve ice cream.  I always loved soft serve ice cream best because it is the perfect consistency.  Whenever I got hard ice cream, I would mash it and stir it until it became soft-serve.  The only downside of soft-serve ice cream was it never came in any fun flavors like hard ice cream did.  Until now.
I hate to admit it, but I used to like Starbuck’s mocha frappuccinos I LOVE coffee and there is something magical about the combination of chocolate and coffee when frozen and blended together! I decided it was time to make a mocha frappuccino ice cream: the best of both worlds.  Of course I sought to make my soft-serve without any sugar, cream, or added flavors. 

Why the runner?  Take a spoonful of this ice cream and you’ll understand.  I wish I had come up with this idea when I was competitively running!  It is one of the most delightfully refreshing and satisfying energy boosters I’ve had!  The coffee and chocolate both rev up your metabolism and will get rid of any afternoon slump, or carry you through a long workout.  The fiber from the banana and almond butter will keep you satisfied while the protein from the Greek yogurt and almond butter will help build muscle.  All this while tasting like a decadent ice cream treat!

So what are you waiting for?  Grab a spoon and dive in!  You are minutes away from this divine energizing mocha almond soft-serve!

Mocha Almond Soft Serve

yield: one large serving, or two smaller ones

2 bananas, cut into pieces and frozen
1 Tbsp cacao powder
2 Tbsp almond butter
1/4 tsp cinnamon
1/4 tsp vanilla extract
1/2 cup plain yogurt of choice, optional
3 Tbsp strong brewed coffee OR 2 espresso shots, chilled
1-2 tsp raw honey, maple syrup, or sweetener of your choice (optional)

In the base of a high-speed blender or food processor, add the frozen banana chunks, cacao powder, cinnamon, vanilla, yogurt, and 1 Tbsp of coffee.  Start on the lowest speed and gradually increase while adding the rest of the coffee, 1 Tbsp at a time.  The mixture should be thick and smooth.  You can add more coffee if you are having trouble blending it, however you don’t want to use too much liquid or you will wind up with a smoothie consistency.  Add the almond butter last and blend just until incorporated.  Serve immediately or put in a container in the freezer for 30 minutes to have more of a hard ice cream.

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