*This post was sponsored by Sunbutter
Since you guys having been loving my nice cream recipes, I decided to make one using one of my pantry staples and favorite ingredients; Sunbutter! Not only does it amp up the flavor in a regular bowl of nice cream, but it also adds 7g of protein (per 2 tbsp.). This helps balance it out as a meal (like a mid-afternoon snack or even for breakfast) and keeps you feeling satisfied and full for longer.
Are you unfamiliar with nice cream? It’s a dairy-free, gluten-free, nut-free, vegan gelato or ice cream recipe that’s creamy, rich, and smooth, and simply made from fruit.
3 tbsp. maple syrup, divided
2 tbsp. Sunbutter Natural Sunflower Butter, divided
allergen-free dark chocolate chips
shelled, roasted sunflower seeds
Slice the bananas and place in a plastic zipper bag. Freeze them for at least 3 hours, laying flat so that they pieces are easier to break up when frozen. Take the bananas out of the fridge 20 minutes before you’re ready to make nice cream. Once they’ve had a chance to thaw very slightly, put the pieces in a food processor and pulse until broken down into small lumps. Add half of the maple syrup and half of the Sunbutter and pulse until smooth. It should turn pale and creamy. Scoop the nice cream into a bowl.
In another small bowl mix the remaining maple syrup and Sunbutter until smooth. Drizzle it on top of the nice cream for added flavor and protein. Garnish with your choice of flavorings. I like a good sprinkle of cinnamon, some seeds, and fresh fruit or berries.