Ingredients:

  • 2 large frozen bananas, sliced (approx. 200g)
  • 1 scoop (30g) vanilla protein powder
  • 1/4 cup (60ml) unsweetened almond milk
  • 2 tbsp (32g) creamy almond butter
  • 1/2 tsp (2.5ml) pure vanilla extract
  • 1/4 tsp (1g) xanthan gum
  • 1 pinch (0.5g) fine sea salt

Instructions:

  1. Slice bananas into coins before freezing to ensure a smooth blend and prevent the blender from stalling.
  2. Add the frozen banana slices, protein powder, almond milk, almond butter, vanilla extract, xanthan gum, and salt to a high-speed blender or food processor.
  3. Pulse the mixture 5-7 times to break up large chunks, then blend on high speed, scraping down the sides with a silicone spatula every 30 seconds.
  4. Continue blending until the mixture transforms from a crumbly state to a glossy, velvety vortex that holds a soft peak.
  5. If the mixture is too thick, add almond milk one tablespoon at a time until the desired consistency is reached. For a firmer, scoopable texture, transfer to an airtight container and freeze for 2 hours.