Chocolate-Covered Strawberry Ice Cream

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Here’s one I created during a show in Jacksonville, Florida.  Almond milk is a must – don’t substitute.  Recipe is right here.

5 oz. almond milk
1 tsp. vanilla extract
1/2 large banana
3 – 5 tbsp. agave nectar
5 – 6 frozen strawberries (if extra large, slice in half)
1 heaping tbsp. unsweetened cocoa powder
2 cups ice

Blend on medium-high speed (or “Ice Cream” button with a Blendtec) until firm, soft-serve consistency is achieved.

2 Comments
  1. I tried this recipe in my Blendtec blender and it was extremely runny. Any tips?

    • Blenderdude

      Rebecca, it has been quite a while since I’ve made this one. The first thing I would suggest is to cut down on the amount of almond milk by at least 1 ounce (I will adjust the recipe above from 6 ounces to 5). Perhaps add one additional frozen strawberry or a couple more ice cubes. This should help thicken the consistency. Another suggestion that you may or may not want to implement depending on your relationship with dairy products would be to add 2 or 3 tablespoons of instant milk flakes. These come in a box and can be found in most supermarkets. I have had success in the past adding this directly on top of the liquid in just about any smoothie recipe.

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