When it comes to flexible eating, and especially when you’re on a cut with limited carbs and fat, ice cream can be really hard to fit into your macros. I’ve probably said this a hundred times to people: flexible eating is not about donuts and eating like shit. You have choices. If I were to eat a half cup of Ben and Jerry’s Ice Cream, the macros for a peanut butter flavor, for example, would be 270 calories – 24C / 18F / 6P. So I look at that and think hmmm…I could either eat a few bites of ice cream OR I could have 3/4 cup oatmeal, a tablespoon of Sun Butter and some Greek yogurt…give or take a few macros. For me, it’s always about eating as much food as I can so the choice is simple. I’m not saying I never have straight up ice cream. I do, but I save it for special occasions for the most part. Instead, I either find or make cleaner alternatives that let me double the serving, or just go in a different direction and eat larger quantities of food that still satisfy my sweet tooth.
With it actually feeling like summer and seeing people everywhere walking around in the evening with ice cream cones, it’s made me really crave ice cream. So I came up with this clean alternative that is super creamy and tastes sooo good! You can probably do this with a variety of fruits, but using frozen banana as a base really helps keep the texture creamy so I went with a Strawberry-Banana with Peanut Butter Chunks flavor for my version! Bananas are high in carbs so if you prefer a different fruit, feel free to experiment. This recipe is so easy and takes only a few minutes to throw together. If you can plan the day before, that’s best but not necessary. You might even have all of the ingredients ready to go and not even know it if you tend to have frozen fruits already cut up in your freezer if you’re a smoothie person.
For those following a flexible eating program, the macros for one serving (1/2 total batch) are:
166 Calories – 21C / 8F / 5P
Strawberry Banana and Peanut Butter Chunk Ice Cream
1 Frozen Chopped Banana
4 Frozen Chopped Strawberries
1/4 cup Vanilla Unsweetened Almond Milk
2 tbsp. Frozen Peanut Butter / Almond Butter / Sun Butter
Chop one banana and four strawberries and place in the freezer overnight (3 hours at minimum). Take a small piece of parchment paper and lie over a flat surface. Spread the nut butter onto the parchment paper into a 1/4 inch or so slab and then place in the freezer to harden (this really works best if you freeze overnight).
Once all ingredients are frozen, place the banana and strawberries in a small food processor and grind until they turn into small bits. Chop the nut butter slab into small pieces and set aside. Add the almond milk and blend until creamy. Mixture should be smooth and thick.
Spoon the ice cream into a mixing bowl and add the nut butter pieces and mix. Scoop the mixture into a Tupperware and place back in the freezer for an hour or so to firm up.
When ready to eat, take out of the freezer and use an ice cream scoop as you would any to any ice cream to dish up and serve.
Optional: Top with chopped almonds, dairy-free chocolate chips or even toasted coconut!