Day 36 – Ice “Cream” and “Milk”shakes

This dessert thing is getting out of control, but it’s all so delicious, I can’t stop. Plus, figuring this stuff out is a little like working a puzzle, and when I was a kid, I wanted to be the lady version of Encyclopedia Brown. So….. ENJOY!


  • Chocolate Ice Cream
  • Chocolate Shakes

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Chocolate Ice Cream – This past weekend, we were going through the supermarket looking for vegan food following our flight and came across chocolate banana ice cream. Naturally, the man had to have it and scarfed it down in seconds.  I figured I could make it and gave it this try. This will have a slight banana flavor, so don’t make it if you hate bananas.

  • 1/2 c. + 1/2 c. Unsweetened Almond Milk (or plant based milk)
  • 5 Bananas
  • 1 Tsp Vanilla Extract
  • 1/4 c. Unsweetened Cocoa
  • 2ish Medium Dates (soaked in water for at least 30 minutes if really dried)

Blend all ingredients except 1/2 c. almond milk until smooth. It will likely be really liquidy. Add more dates if you want it sweeter and blend. Pour into freezable containers and freeze until solid. If you want to be extra crafty, use an ice cream tray.

When ready to eat, put frozen portion desired back into the blender with enough almond milk to get it to blend. Start with a smaller amount and work your way up as needed to avoid burning out your blender. We used about 1/2 c. for the whole thing, but you can’t really go wrong adding more. After blending, it will be more like soft serve ice cream.

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Chocolate Shakes 

  • One recipe Chocolate Ice Cream (above) frozen and then broken into small pieces
  • About 1 1/2 c. Almond Milk (or plant based milk)

Instead of adding 1/2 c. Almond Milk to get it to blend like the previous recipe, add about 1 1/2 c. Almond Milk and blend until smooth. This should be normal thickness and drinkable. If you like it extra thick, add a little less. If you think it’s too thick, add a little more.

Then, impress your family with their super healthy chocolate shakes!


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