When you need a frosty treat, there’s nothing guilty about this dessert. It’s packed with protein from collagen that’s easy on the gut. You can make it choc-chip by stirring in cacao nibs or dark chocolate chips too, if you’re partial to cookie dough ice-cream (who isn’t?!).
Recipe Choc Chip ‘Nana’ Ice-Cream / Yields 3-4
- 1/2 cup pitted dates (sub for maple syrup)
- 1/4 cup oat flour*
- 2 tbsp cacao powder
- 1 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- Pinch of salt
- 4 frozen bananas
- 1/4–1/2 cup milk of choice, plus more if needed
- Dash of cinnamon
- 1/2 cup macadamia, chopped
- 3 tbsp Way Up collagen
- In a blender or food processor, add dates, oat flour, cacao powder, applesauce, vanilla, collagen and a pinch of salt. Pulse until a dough forms.
- Pinch off little bits of the dough and place onto a place or baking sheet. Repeat until all the dough is used up. Place in the freezer for at least 15 minutes.
- In a food processor, add bananas, milk and cinnamon. Process until it forms a smooth ice cream texture, adding a little milk at a time if needed.
- Add macadamia and frozen brownie bits to the banana mixture. Stir to combine thoroughly.
- Pour the ice cream into aa freezer-safe container; I used a loaf pan. Place in the freezer for at least 20 minutes.
*PROTIP: To make your own oat flour, simply blend old-fashioned rolled oats in a blender or food processor until a fine flour forms.
Rebecca is the Co-Founder of The Way Up and is fast becoming one of the world’s leading experts in regenerative nutrition for women. Rebecca’s mission is to see more women break free of fad diets, cheap supplements, and to help women of any age uncover their energetic, powerful best. After overcoming her own battles with dieting, low thyroid and auto-immune, she’s dedicated to making regenerative nutrition mainstream.