June 2017 Recipe Redux Challenge:

Small Bite Desserts

In honor of our 6th birthday, we’re celebrating with cake…or another small bite dessert that fits your fancy. Show us your healthy small bite dessert creation.

I could feel heat radiating from my bare neck and arms. The blistering Spanish sun was out glaring over all in its path. I stopped to wipe down my face before turning to see my mother sneaking out a bottle of sunscreen. I knew what was next.

Her dark shades and black cap that had a large attachable flap to cover her face made it difficult to see her, but I knew she was peering at me sternly. My 12 year old rebellious mind thought it was ridiculous to apply more sunscreen on my sweaty face.

“I’m just going out only for a little longer.” I thought to myself, but I consented anyways.

I ran up to my dad who was also applying sunscreen, pestering him to take us to get ice-cream because I felt like I was slowly melting away like Frosty in that old Christmas song. We made our way down the large tiled hill lined with small restaurants and stores to a comfortable white store tucked away in the corner. The glass casing over the 20 tubs of creamy ice cream was just minutes away from my tastebuds. I pressed my sun-screened face on the glass so I could see the finely printed English words under the unfamiliar Spanish names.

“Hazelnut Ice cream, Chocolate Ice cream, Stracciaciato Ice cream…” I carefully rattled off so my sisters behind me could also take note of the options as well. It was an important decision, because after all I was only allowed 1 scoop of ice-cream per day – contrary to my desires to live on ice-cream 3 meals a day.

The crispy waffle cones were handed out, piled high with the largest scoop of creamy ice cream, melting over the edges. The chunks of nuts and speckled vanilla bean stood out amongst the white creamy deliciousness. My eyes were glued to the treat in my hand. My tongue working as quickly as possible to catch every last bit before it dripped to the floor.

My Dad ordered a fresh strawberry ice cream.

My mother ordered a dark chocolate chunk one.

I ordered a hazelnut vanilla one.

It was probably the best ice-cream I have ever tasted. Smooth, rich, creamy, luscious made from fresh milk and cream from the local farmers in Barcelona. It was a treat to die for.

The heat wave that hit Ohio last week was stirring up memories of my vacation in Spain. As I left the house for work, I grabbed the sunscreen, remembering my mum’s voice: “Make sure you put sunscreen before you leave!” I smirked to myself realizing how much I was becoming more and more like my mum.

Whilst I look back fondly on these memories, I know sadly that I would not be able to enjoy this amazing treat again without feeling sick. So in honor of the official arrival of summer AND my amazing mother’s birthday, I decided to combine all of our family’s favorite ice cream flavors into one – Neapolitan. Isn’t it genius?

Swirls of bright pinks, creamy vanilla and earthy chocolate – I have to say it was almost too pretty to eat. The surprising bursts of fruitiness from the strawberry, paired with the chocolate and banana-vanilla gave the perfect balance of sweetness and tartness. And coming from someone who is completely OCD about NOT mixing my ice-cream flavors I have to say this was incredible!

And guess what my absolute favourite part about this treat? I can satisfy my inner childish desire and eat all the ice cream I want – breakfast, lunch or dinner and not feel guilty at all!

4 Ingredient Neapolitan Nice Cream (Sugar Free, Vegan, Paleo, GF, DF)

 

Save Print

Author: Unconventional Cooks

Ingredients

• Vanilla:
• 2 ripe bananas
• splash of unsweetened vanilla almond milk
• Sweetener, to taste
• Strawberry:
• 2 Ripe bananas
• 1¼ cup strawberries, quartered
• splash of unsweetened vanilla almond milk
• Sweetener, to taste
• Chocolate:
• 2 Ripe bananas
• 2-4 tbsp dark cocoa powder (depends on brand)
• splash of unsweetened vanilla almond milk
• Sweetener, to taste

Instructions

1. Night Before: Slice your bananas into thin rounds. Slice your strawberries into quarters.
2. Lay out in a single layer on a baking tray. Cover with cling film and freeze.
3. Vanilla Nice Cream: Add frozen bananas into the food processor and blend till smooth. You can add a splash of milk to make it blend better. Taste and add sweetener if needed.
4. Scoop out into a bowl. Cover and freeze until needed.
5. Strawberry Nice Cream: Add frozen bananas and frozen strawberries. Blend till smooth, you can add a splash of milk if needed to help the blade run smoothly.
6. Taste and adjust sweetness. Scoop out onto another and freeze till needed.
7. Chocolate Nice Cream: Add remaining frozen bananas, cocoa powder, Blend till smooth, adding milk if needed,
8. In a 9" x 5" loaf pan, alternate large scoops of chocolate, strawberry and vanilla nice cream.
9. Smooth out the top. Serve immediately or cover and freeze for later.
10. Take out nice cream 10-15 minutes before serving to thaw.

3.5.3251

LOVE,

Zoe & Mia

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

(This post is featured on Weekend Potluck, Traffic Jam Weekend, Hearth and Soul, Menu Plan Monday, Twinkly Tuesday, Turn it Up Tuesdays), Foodie Friday

SaveSave

SaveSave

SaveSave

SaveSave