Banana Bread Protein Ice Cream

It was 86° yesterday with gorgeous bright blue skies. When you are given a gift like that in March (it's technically still winter) you have to take full advantage.

I spent most of the day outside. I cleaned the patio and mowed the lawn. I heart my cordless electric mower it's actually a pleasure mowing the lawn now. It starts with a turn of a key. No more pulling that damn cord for 20 minutes which made me tired before I even started to mow or having to go fill a gas can and stink up the car with it. Well and it's better for the environment too. A good purchase.

So after all that manual labor the reward was the first BBQ of the season. I made Shrimp Scampi Skewers with a Bean Salad and for dessert...

86° = ICE CREAM!!!

Shelly's Banana Bread Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
1 Banana, mashed
1 Tablespoon Sugar Free Torani Syrup (I used SF Caramel)
1 teaspoon Cinnamon
dash of Nutmeg
3 Tablespoons Nuts, chopped (I used a combo of Walnuts & Pecans)

Mix together milk, protein, syrup and spices. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high. You want it fluffy almost double in size. Pour into ice cream maker. Pour in mashed banana. Follow your machine's instructions for freezing. 5 minutes before done add the nuts.

You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour.

It was to die for topped with a drizzle of Smucker's Sugar Free Caramel Sauce and a tablespoon of my Nutty Crumble Topping.

Shelly's Nutty Crumble Topping

1/3 cup Pecans
1/3 cup Steel Cut Oats
1/3 cup Sliced Almonds
1/2 teaspoon Cinnamon
2 Tablespoon Sugar Free Torani Syrup (I used SF Caramel)
2 Tablespoons Almond Butter
1 Tablespoon Cold Butter

Whiz pecans in a mini food processor till fine. Add the rest of the ingredients (except sliced almonds) and whiz again till thoroughly mixed. Pour into a bowl. Mix in sliced almonds and sprinkle clumps of the topping onto a baking sheet and bake at 350 for 30 minutes.

Allow to cool. Store in sealed container for several days. Sprinkle on top of Custards, Protein Ice Cream or Greek Yogurt.

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