Neapolitan Banana Split Smoothie

When I was a kid, my mom was fond of neapolitan ice cream. My memories are colored with recollections of cracking open the freezer after school, digging out the half-gallon box and dishing out scoops of milky-brown chocolate, white vanilla and neon-pink strawberry ice cream into a Corelle bowl lined with sliced bananas.

This Sunday morning, I thought I’d do a grown-up-me version of that old favorite!

Neapolitan Banana Split SmoothieNeapolitan Banana Split Smoothie

1 banana Unlike banana splits, a ripe and mushy one would be great.
½ cup strawberries We had some early-season fresh ones, but frozen would work, too. No neon pinks here, but they add a beautiful strawberry color.
2 tbsp raw cacao nibs Can’t have neapolitan without chocolate!
1–1½ cups vanilla almond milk Use less for a thicker, creamier texture that you can eat with a spoon.
2 tbsp plain, nonfat yogurt More creaminess and a bit more spunky tartness.
¼ cup raw almonds Let’s make that almond milk a bit more almond-y.
¼ cup blueberries The strawberries were a little too early to be sweet, so I added a few of these.
2 dried apricots Just because.
dash whole flax seeds Need some of those delicious Omega-3s!

Place all of the ingredients into the Vitamix or other blender. Be sure to reserve a strawberry or two and a few cacao nibs if you want to use some to garnish your creation. Blend until smooth. This should be good for about two 8-ounce servings.

Neapolitan Banana Split Smoothie