Banana Coco Ice Cream


  • 3 medium ripe bananas
  • 1 cup of Cricket Flour
  • 1/2 cup of peanut butter
  • 2 air-tight preferable glass containers (this allows the ice cream to freeze without frosting or becoming freezer burnt) I recommend using 2 – 8oz. Mason jars


  1. Peel the bananas into a large mixing bowl and mash
  2. Add in peanut butter and blend until smooth
  3. Fold the protein into the mixture until evenly mixed
  4. split the mixture into the two jars making sure to seal completely
  5. Freeze for 1-2 hours or overnight
  6. Enjoy with a sprinkle of dark chocolate or by itself!

Adapted from original recipe by Tom Clutter @SustainCyclist