Summer is in full swing and let me tell you, it is HOT. And I don't know about you but for me when the temperature rises all I want is ice cream. So here it is, a plant based, fiber rich, no added sugar, treat that is sure to satisfy any craving!
Nutsola, one of my favorite health food companies, was founded by a father and son who were looking for healthy snack options to fuel their active lifestyle.
They developed Nutsola in their own kitchen where over the years it was tested and perfected with the help of friends and family.
I am blown away by the versatility and ease of incorporating this product into my daily routine. Nutsola is purchased in a loose form, you may compare the consistency to granola but it is MUCH better! With simple ingredients like dates, almonds, chia seeds, sea salt, and vanilla, there are no hidden flavors, preservatives, or dyes.
I normally throw it on top of a smoothie bowl, roll it into balls, use it as the crust for baked goods or simply use the mold to make the classic bars.
For this recipe, Nutsola helped be bring a childhood favorite to life with health in mind.
Check them out and be sure to sign up for their email list for 20% off. As for flavors - I love them all!
Mint Chip Nice Cream Sandwiches
2 TBS filtered water
2 bananas, sliced and frozen
splash coconut milk
1 cup fresh mint leaves
1/4 tsp spirulina
1 TBS cacao nibs
2 oz dark chocolate, roughly chopped.
Make the Nutsola bars according to the package directions.
In a food processor, add the bananas, mint, cacao nibs, and spirulina. Blend on high until thick and smooth.
Add dark chocolate and pulse until incorporated. If looking a little melted you can re-freeze to make it easier to work with. If you re-freeze you will have to re-blend to get the smooth consistency, this will change the color to be much darker, which you'll see in my photos.
Place 1 large scoop of nice cream between two bars, press down slightly to secure and place in the freezer for 2 hours or overnight.