Indulge in a guilt-free dessert that’s both delicious and nutritious. This High-Protein Banana Pudding Ice Cream is the perfect summer treat, offering a creamy texture and the delightful taste of banana pudding, all while packing in protein.
Ingredients
Scale:
3 ripe bananas, mashed
1 cup unsweetened almond milk (or any milk of your choice)
1/2 cup Greek yogurt (or dairy-free yogurt for a vegan option)
1/4 cup vanilla protein powder (plant-based for a dairy-free version)
1 teaspoon vanilla extract
1 tablespoon honey or maple syrup (optional for added sweetness)
Chopped nuts (e.g., walnuts, almonds) for topping
Crushed graham crackers for topping
Chocolate chips or shavings for topping
Sliced bananas for garnish
Instructions
In a large mixing bowl, combine the mashed bananas, almond milk, Greek yogurt, vanilla protein powder, vanilla extract, and honey or maple syrup (if using). Mix well until smooth and creamy; use a whisk or an electric mixer for a fluffier texture.
Transfer the mixture to the Ninja Creami container. Secure the lid tightly, ensuring it’s completely sealed to prevent any leaking during freezing.
Freeze the mixture for at least 4-6 hours or until firm. For best results, freeze overnight if you want a denser consistency.
Once frozen, remove the container from the freezer. Allow it to sit at room temperature for about 5-10 minutes to soften slightly; this will make processing easier.
Using the Ninja Creami, process the frozen mixture according to the manufacturer’s instructions until creamy. If it seems too crumbly, you can add a little more almond milk to reach your desired consistency; the goal is a smooth and creamy texture.
Once the mixture is creamy, serve immediately or transfer it back to the freezer for a firmer texture. If you choose to freeze it again, allow it to sit at room temperature for a few minutes before serving.
Garnish with your choice of toppings such as chopped nuts, crushed graham crackers, or sliced bananas.
