Cashew banana yogurt using your favorite probiotic, from Gena Hamshaw.
There’s been a theme around here lately, besides being low sugar. Can you guess what it is?
Well, I asked for it and I got it. I have enough ice cream flavor ideas for at least the next two years.
My current banana ice cream habit would come to an abrupt halt if there was a banana shortage. But let’s think positive thoughts.
Ripe bananas are my lifeline to sweetening many things naturally, including sugar-free, dairy-free ice cream. I make sure to always have some peeled, frozen bananas in the freezer for instant ice cream and thick, creamy smoothies.
|1 tablespoon||3 teaspoons|
|1/4 cup||4 tablespoons|
|1 cup||8 ounces|
|1 teaspoon||5 ml|
|1 tablespoon||15 ml|
|almond flour||1/2 cup||48 g|
|coconut flour||1/4 cup||26 g|
|honey||1/4 cup||85 g|
|honey||1 cup||12 ounces|
|maple syrup||1/4 cup||81 g|
|maple syrup||1/4 cup||59 ml|
|butter||1/4 cup||55 g|
|butter||1/2 cup||8 tablespoons|
|cocoa||1/4 cup||22 g|
|chocolate chips||1 cup||6 ounces|
|chocolate chips||1 cup||160 g|
|olive oil||1/4 cup||54 g|
|olive oil||1/4 cup||2 ounces|
|coconut oil||1/4 cup||52 g|
|Parmesan, grated||1/4 cup||20 g|