An incredibly nutritious, plant-based dessert your kids will love! Uses spirulina, rich in protein and antioxidants, in place of artificial colors or dyes.
3 ripe, frozen bananas
1/4 cup canned coconut milk
1/4 tsp spirulina powder
1. Peel and tear ripe banana into chunks, then place in an airtight bag or container and place in freezer. I recommend allowing these to freeze at least a few hours. (frozen bananas are great to keep in your freezer to throw into smoothies!)
2. To make the ice cream, place the frozen banana chunks, canned coconut milk, and spirulina into a food processor or blender. Blend until very well combined. You could also tweak this ice cream to make any flavor you want by either adding a drop or two of peppermint extract for mint ice cream, or adding a spoonful of peanut butter and melted chocolate!
3. Transfer ice cream mixture to a container and freeze for at least 1 hour, up to 3 hours. Scoop and serve with any of your favorite toppings - dark chocolate chips or shavings, coconut flakes, peanut butter drizzle, or nuts!