Did you know July is National Ice Cream Month? Who knew that was even a thing? In honor of this fabulous month, I'm sharing with you a Beachbody recipe for Vanilla Peanut Butter and Banana Ice Cream. Who knew eating healthy could taste THIS GOOD?!
| Total Time: 4 hrs. 5 min. Prep Time: 5 min. Cooking Time: None Yield: 5 servings, about ½ cup each Ingredients: 1 cup nonfat milk (or unsweetened almond milk) 2 scoops Vanilla Shakeology (or whey protein powder) 2 medium frozen bananas (cut into chunks before freezing) 2 Tbsp. all-natural smooth peanut butter (or make peanut butter using PB2 and water or almond milk) |  |
Preparation:
1. Place milk, Shakeology, bananas, and peanut butter in high-powered blender (such as a Vita-Mix); cover.
2. Blend on low for 5 seconds; increase power to high and continue blending for 30 seconds until smooth.
3. Pour mixture in a large glass bowl; cover.
4. Freeze for 4 hours, stirring every 30 minutes, before serving.
1. Place milk, Shakeology, bananas, and peanut butter in high-powered blender (such as a Vita-Mix); cover.
2. Blend on low for 5 seconds; increase power to high and continue blending for 30 seconds until smooth.
3. Pour mixture in a large glass bowl; cover.
4. Freeze for 4 hours, stirring every 30 minutes, before serving.
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