Recipe of The Week

Vegan Cake Batter Ice Cream


  • 5 frozen bananas
  • 2 tablespoons pure vanilla extract
  • 1 teaspoon butter extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon maple extract
  • 1/4 teaspoon baking soda
  • 2 tablespoons agave nectar
  • 2 tablespoons sprinkles


  1. Peel five bananas and cut them into bite-size pieces. Place the bananas in a freezer bag and place the bag in the freezer until the bananas are completely frozen. Place the frozen bananas in the bowl of a food processor.
  2. Process the bananas for about two minutes. Open the lid of the food processor and scrape down the sides.
  3. Continue to process the bananas until they are smooth.
  4. Add two tablespoons of vanilla extract and one teaspoon of butter extract.
  5. Add one-quarter teaspoon of almond extract and one-quarter teaspoon of maple extract.
  6. Add one-quarter teaspoon of baking soda.
  7. Add two tablespoons of agave nectar.
  8. Place the lid back on the food processor and pulse five to ten times until the ingredients are well combined.
  9. Add two tablespoons of sprinkles.
  10. Place the lid back on the food processor and pulse once or twice to mix the sprinkles into the ice cream. Serve immediately or store the ice cream in a sealed container in the freezer.

-Skinny Cow Ice Cream Sandwiches
-Assorted Sprinkles
-Roll ice cream sandwiches over a plate of sprinkles!
No-Bake Chocolate Pumpkin Pie (Recipe inspired by this pie.)
  • Ingredients:
  • 15 oz pureed pumpkin (or 1 can)
  • 1 tsp pure vanilla extract
  • 1-2 tsp cocoa powder
  • level 1/4 tsp salt
  • 1 cup chocolate chips
  • optional: sweetener (Taste first. I thought it was sweet enough without additional sweetener.)
  • Directions
  • Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor
  • and blend until it is super-smooth. Pour into a pie crust and fridge until chilled. This pie gets firmer and firmer, the longer it sits.

Goodnight Light S’more!

Top a whole grain graham cracker half with 1/2 tablespoon of dark chocolate chips. 
Microwave for 45 seconds. Spread chocolate.
Nutrition: 107 Calories, 3g Fat, 20g Carbs, 10g sugar, 2g protein 

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