Lavender had eczema when she was younger and we decided to cut out dairy. She responded beautifully so we've stayed dairy-free for her and Marianne. It doesn't usually present a problem except when it comes to ice cream. Banana ice cream has been the perfect solution. It is also sugar free, so it's a fairly healthy dessert. Basically you blend any frozen fruit in the food processor with some liquid until it is creamy. I don't measure when I make it, but here is my best approximation of our favorite version:
Lavender's Banana Ice Cream
3 or 4 frozen bananas in pieces
2 T dark unsweetened cocoa powder
2 T PB2 (peanut butter powder)
1/4 cup almond milk
Put all ingredients in food processor. Only put in a few tablespoons of almond milk at first. Blend for a bit. Then stop and scrape down sides and add more almond milk. Repeat until smooth and creamy. Eat immediately! We love to top ours with unsweetened shredded coconut and sliced almonds.
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