Ingredients
Scale
- 1 large frozen banana (peeled and sliced before freezing)
- 1 scoop (approx. 30g) vanilla or chocolate whey protein powder
- 1/2 cup non-fat plain Greek yogurt
- 2 tablespoons PB2 (powdered peanut butter) or 1 tablespoon natural peanut butter
- 1/4 cup unsweetened almond milk (add sparingly for thickness)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- Optional toppings: Chia seeds, cacao nibs, or a few crushed peanuts
Instructions
- Step 1: Prepare the Base. Place your frozen banana slices, Greek yogurt, and peanut butter powder into a high-powered blender. Using frozen fruit is the secret to achieving that “nice cream” consistency rather than a liquid drink. If you are using a standard blender, let the banana sit at room temperature for two minutes before blending to help the blades catch.
- Step 2: Blend and Emulsify. Add the protein powder, vanilla extract, sea salt, and half of the almond milk. Start the blender on the lowest speed setting. Use a tamper to push the frozen ingredients down toward the blades. Slowly increase the speed while adding the remaining almond milk one tablespoon at a time until the mixture is smooth but so thick that it barely moves in the blender.
- Step 3: Plating and Topping. Scoop the thick mixture into a chilled bowl. Use the back of a spoon to create a swirl pattern on the surface. Immediately add your toppings; the chia seeds add a great crunch and extra fiber, while the cacao nibs provide a chocolatey bite without the added sugar. Serve immediately before it begins to melt.
- Cook Time: 5 minutes