Strawberry Peanut Butter Banana "Nice" Cream

I love ice cream. I mean LOVE it. Unfortunately due to my lactose intolerance and IBS, I can't enjoy regular ice cream without experiencing extreme stomach discomfort, and I know many of you are in the same predicament. This is a perfect (and not to mention healthy!!) alternative to milk-based ice cream, and you only need a couple ingredients that you already have sitting in your fridge and pantry! The possibilities are endless for flavour combinations, as well!

Serves 1

You will need:

• 3 small (or 2 medium) RIPE bananas
• ripeness is very important here, the riper the better!
• 5 frozen medium sized strawberries
• about 1/8 cup soy milk (or milk of choice)
• 1 tbsp peanut butter

Directions:

At least 5 hours prior to making the ice cream, peel and chop your bananas into small 1/2 inch pieces and place them (in a single layer) into a large zip lock bag. Put this in your freezer until you're ready to make the ice cream.

Remove the bananas and frozen strawberries from the freezer and let them sit on the counter for a few minutes to thaw slightly. Place the bananas, strawberries, and milk in your food processor and process. You will have to scrape down the sides a few times to get everything incorporated. Be patient with this, as it takes a while for the bananas to smooth out and become more of an ice cream consistency. You may need to add more milk to smooth it out, just use your judgement. 

Once the chunks are gone and the ice cream is a smooth pink color, add the peanut butter and continue to process until everything looks combined. Scoop into a bowl and top with anything you want, I put some cacao nibs on mine because who doesn't love strawberry, peanut butter and chocolate?!

Enjoy!