Dairy Free · Desserts · Gluten Free · Vegan

Mint Ice Cream

15k at 7:00am done!  I was pretty impressed with myself considering I’ve done more eating than training in the last two weeks.  Fortunately I was able to race 9.3 miles in 1hr and 26 minutes.  I am not a “runner” but I like to challenge myself and my goal was  to keep a 10 minute mile ; I did even better!  *happy dance*

The real challenge was running… without obstacles. just running. that’s it.

 

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For the last several months I’ve been running obstacle races and mud runs so it was strange to run without having to scale a wall or crawl through the mud under barbed-wire.  On the plus side, I didn’t have to scrub layers of mud off in the shower.  But there’s always next week (Blueberry Wine Run)!

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Most people eat a banana to recover after a race, but I wanted to step it up a notch.  After I took my body weight in free bananas at the finish line I headed home to make ice cream!

 

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Vegan Mint Ice Cream

 

Mint Ice Cream (Vegan)

Serves 4 (or 2 Palkie sized bowls)

 

Ingredients:

  • 3 very ripe bananas
  • 2c almond milk (or “milk” of choice)
  • 1T vanilla extract
  • 1 scoop vanilla protein powder
  • 1 avocado
  • 2t peppermint extract
  • (optional) 1/8t uncut stevia
  • optional add-ins:  cocoa nibs, crushed cookies, chocolate chips, coconut… whatever you like!

Directions:

Put all of your ingredients (except for the add-ins) in a blender and, well, blend.

 

 

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Pour mixture into your ice cream maker and let it church for 15 minutes.  After the 15 minutes, while the machine is running, sprinkle in whatever add-ins you wish.  Run ice cream maker another 5 minutes.

 

 

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 Dish out the ice cream in your favorite bowls and place any left overs in an airtight container in the freezer.

 

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I love when my ice cream gets all melty

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Melty ice cream  + warm brownie + fresh brewed coffee= a whole lot of goodness

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I scream, you scream, let’s all scream for Ice Cream!!!!

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