Ice cream is my FAVORITE!! I could eat it any time and any place. I will wear my winter jacket in the house so I can eat it in the winter and not freeze. I also have ZERO self control when it comes to ice cream. It may look like I'm eating a sensible amount but there is always some pre scooping and post scooping that never makes it into my dish. I wanted to celebrate the completion of the most recent challenge group with a treat. As a kid, going to DQ was always a favorite celebration spot, but yeah, kinda doesn't made sense to undo the hard work I'm celebrating! Yikes! I decided to experiment so I could splurge a little without overloading on sugar. I like my ice cream full of bits and pieces of extra goodness so the first step was to find a healthy cookie I could chop up. I found a vegan sugar cookie recipe on the Beachbody Blog (yay! Container math already done for me!) The pastry chef in me almost broke out in hives when I read "dash of baking soda" but the rest of the directions were clear and easy to follow. Super yummy too!! My usual go to flavors are peanut butter and chocolate. I think about peanut butter all day, everyday day! Mmmmmmm [insert dreamy sigh] but I'm also dreaming of REAL spring weather. That means lighter, fruity desserts. I decided to add strawberries to my banana ice cream puree and then fold in cookie bits to create a strawberry shortcake blizzard like treat. It was heavenly and yet I did not feel like bloated death after I ate it. I made one for the kids too. Sydney is my fruit lover so she went nuts over it. Nathan just wanted the cookies.
The Recipe:
2 large bananas sliced and frozen
1 cup frozen strawberries
1 cup fresh strawberries (thinly diced)
1 1/4 c plain Greek yogurt (divided)
3 vegan sugar cookies chopped up
Cookie Recipe Here
Measure frozen strawberries and let sit out for a couple of minutes so they are not rock hard. Place frozen bananas, frozen strawberries, and 1c yogurt in food processor and blend until you have a smooth, creamy mix. Fold in fresh strawberries and cookies. Divide into three dishes and garnish with remaining yogurt. Serve immediately.
Container counts ( if using Beachbody cookie recipe):
2 purple 1/2 red 1/2 yellow 1/2 tsp
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