I do my best to listen to my body and what it can and can't handle but lately it's been a little more needy than I'm used to. It seems like everything has been making me sick recently and I'm trying to get used to the idea that it's time to let a few things go. As much as I want to, I won't bore you with the trivial aspects of my diet that no longer serve me. However I will say that dairy is high on that list and it, not surprisingly, has been difficult to weed out of my daily life. Dairy has definitely left an imprint on my diet but I think I'm making progress in making more non dairy substitutes and this ice cream is a perfect example. While I don't have much of a sweet tooth, every now and then I get a hankering for something chocolate covered and rich. I usually make smoothies after working out and this recipe was inspired by that. It's basically a less liquefied, chocolate induced version of my post gym smoothie.
Maca root seems to be the herb of the moment and while there is a reason for that, I don't find myself using it often as I am typically drawn to ashwagandha, another adaptogenic herb. However maca has a specific affinity for reproductive health and has been known to enhance stamina. It's also helpful during menopause and can ease the stress of hot flashes. So add any powdered herb your heart desires, either way, this ice cream will treat you well.
1 1/2 frozen bananas cut into pieces
1 cup chocolate almond milk
2-4 pieces crystallized ginger
1 teaspoon maca root powder
Break or chop crystallized ginger into small pieces and place all ingredients into a blender. If you notice that the blender is struggling a bit, add more milk. Your ice cream is done once everything is blended together and has a thick consistency. The mixture may be slightly runny so keep in freezer for about 20 minutes to harden. Garnish with berries, mint, hemp seeds, cinnamon, nutmeg or whatever fits your fancy. If you only have plain milk, add a tablespoon or two of dark cocoa powder and honey or maple syrup to sweeten.