Is it already almost October? Where did September go!? The past two months have been a blur for me. I apologize for the lack of recipes the past few weeks. I have been making simple things like roast chicken, sausage, and onions; bulk things that are easy to have on hand for lunches and don’t take much prep. I’ll be sharing more of those recipes later this fall, when the weather gets colder. To be honest, I haven’t opened a can of pumpkin puree yet and it’s killing me!! I see pumpkin muffins in the near future. Can we make that grain-free and refined sugar-free? I think so!!
But let’s get back to this nice cream. I was at home this past weekend spending quality time with my puppies and plants (ok, my parents as well) and got a serious ice cream craving. Let me start by saying my idea of ice cream is NOT your traditional cream-and-sugar ladened frozen treat. If you have been following me for awhile, you know pureed frozen bananas are my jam when it comes to frosty treats. The only problem was my parents don’t have a vita-mix, which is my go-to kitchen appliance for all my frozen needs. I knew using a food processor to turn frozen fruit into ice cream was a thing, but I had never tried it. But desperate times called for desperate measures, and after a quick three mile run my need for ice cream and chocolate made taking out the food processor and giving it a try necessary.
I was honestly surprised by just how well the food processor was able to turn my frozen fruit into creamy, dreamy, soft serve! This is great news for everyone out there who doesn’t own a high powered blender; you can still enjoy some tasty fruit ice cream. My secret to extra creamy ice cream is blending frozen watermelon with the banana chunks. Not only does it make a frostier, lighter texture but it gives the ice cream a gorgeous pink hue. And we all know everything looks better in pink 😉 I decided to dress my ice cream up by adding dark chocolate (duh) and what I like to call magic almond shell topping. It’s just heated almond butter with a bit of coconut oil drizzled on top, but it turns into a crunchy, awesome brittle when it hits the cold ice cream!
This really hits the spot and can be enjoyed guilt-free as all you’re eating is a bunch of fruit, nuts, and antioxidant packed dark chocolate! There’s a lot to love about this frozen treat, so whip it up today and dive into pure bliss 🙂
Pretty in Pink Nice Cream
1 frozen banana, chopped
1 1/2 cups frozen watermelon, cubed
1/4 tsp vanilla extract
1-2 Tbsp water, as needed for processing
Add the frozen fruit and vanilla to the base of a food processor and blend, scraping down the sides as needed, until a smooth consistency is achieved. Add water as needed, one tablespoon at a time. You shouldn’t need more than 2 tablespoons.
For the toppings:
chopped dark chocolate
1-2 Tbsp almond butter + 1/2 tsp coconut oil, melted together
Happy Fall Everyone!!