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!
|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.