Ice cream is a big comfort food for me, and unfortunately with baby’s reflux I can’t have it. My husband who loves me found a recipe for dairy free ice cream on the internet. Then I improved it. I have to say this stuff is pretty darn good. It doesn’t give you the “full” feeling that a bowl of ice cream and chocolate give you, but it sure tastes like ice cream, which is good enough for me. It is also significantly better for you than regular ice cream, but you do have to plan for it at least a few hours ahead of time.
Dairy-Free Banana Ice Cream
1/2 teaspoon vanilla
1. Select a ripe, but firm banana. Peel it and break into thirds. 2. Freeze chunks until solid (at least three hours). 3. Puree bananas and vanilla until creamy. You need a pretty good blender for this. Usually I blend them into a chunky mush and then I have to scrape the size of the blender to get the much all back and the bottom and then I blend again until I get the desired product. 4. Top with caramel and cashew if desired. (Honestly you can top it with anything that you please, but those are just some of the few things that don’t bother and infant with reflux, so I take it.) Makes one serving
I’m taking a break for the next few weeks. We’ve got family stuff going on, Christmas, birthdays and I studying to become a Certified Pediatric Nurse. But rest assured that I have many more things to say.