|Ripe fresh strawberries, sliced||1 cup|
|Ripe fresh peaches, peeled & diced||1 cup|
|Large ripe bananas||1.5 large|
|Frozen strawberries||1 cup|
|Frozen peaches||3 cups|
|Almond milk||3/4 cup|
|Isopure® Summer Citrus Peach Collagen||1-2 scoops|
Preheat oven to 400F and line two baking trays with parchment paper. Start by freezing your bananas - peel and slice into rounds and place in a single layer on one of your parchment-lined baking trays. Move to freezer and let freeze for a minimum of one hour or overnight. Next, start on your roasted fruit. Add your sliced fresh strawberries to one half of the other parchment-lined baking tray and the diced peaches to the other half. Top with 1 tbsp of honey and stir until fruit is evenly coated. Move to the oven and bake at 400F for 20 minutes, then remove and let cool completely. Lastly, start on your ‘nice’ cream. In a high-powered blender, add your frozen banana slices, strawberries, peaches, almond milk, and 1-2 scoops of Isopure® Summer Citrus Peach Collagen. Start by blending on low, using the wand to push down the frozen fruit towards the blade for ~1 minute. Once all large pieces have disappeared, increase speed to medium and blend for another 1 minute or until smooth. Stir in your roasted strawberries and peaches with a spoon. If you prefer a softer consistency, serve immediately in bowls or your preferred cone. Alternatively, you can add the nice cream to a parchment-lined 8x4 loaf pan or circular 9” pan and let harder for an additional 1-2 hours in the freezer before serving. Enjoy!
This recipe makes 8 servings.