Disclaimer: This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. For more “Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook (http://facebook.com/
Happy weekend! So happy to be home in Minnesota catching up on life after traveling south for a wedding last weekend, a concert on Tuesday, and lake time to fill out the rest of the week. The awesome free-time of summer is winding down as I need to start focusing on preparing for the school year, so I’m soaking up everything this last weekend with…another wedding! It never ends and I don’t really mind that. 🙂
Mmmkay. So y’all know that I partner up with Blue Diamond Almonds frequently. They send me stuff to review, I review it, and then tell ya about it. This is my first almond breeze almond milk review…I tend to stay away from reviewing cows milk alternatives because I don’t drink them regularly. BUT, I opted in for this one because a) I love chocolate and b) we have discovered over the course of the last month that my dad may be lactose intolerant. Almond milk is lactose free and a great alternative for dairy-lovers, like my father!
I decided to make ice cream with the almond milk, because my dad LOVES ice cream and we’ve been trying to find lactose-free alternatives for him the past few weeks, most of which he has liked (PHEW!). I have used frozen banana as a base for smoothies before, so I thought, why can’t I make ice cream with this? The peanut butter was a last minute idea and definitely adds some flavah’. When I first tasted this, it was reminded me of chocolate chip in banana bread, but in ice cream form. TWO OF MY FAVES IN ONE? Sign me up. Enjoy!
2/3 cup Almond Breeze chocolate almond milk
2 frozen bananas, sliced
1 tsp. agave syrup or honey
1 tbsp. dark chocolate cocoa powder
1 tbsp. peanut butter
Add all ingredients to a blender, blend on high speed for about 30 seconds, freeze for at least 2-3 hours!
ENJOY. Thanks Blue Diamond Almond Breeze!