Hello from beautiful Scottsdale, AZ! Can I just say how good it feels to be in warm weather without a scarf, coat or mittens? I’ve been craving warm sunshine on my skin since early October.

Don’t worry though, I’m sure the rest of the country will catch up soon. March is nearly here, which for me means patio season, rooftop bars, farmer’s markets, biking along Lake Michigan, running outside, berries and ALL THE SMOOTHIES…

Banana Split Protein Smoothie that tastes like ice cream! So good topped with coconut whipped cream or peanut butter.

My love for smoothies has been wicked strong since way back in 2010 when I was a youngin’ in college. When I first started learning about nutrition and fitness, I was adamant about gaining some muscle and learning how to refuel my body after a workout. Smoothies with a little protein powder or greek yogurt were an easy way to get protein, vitamins and nutrition in!

Smoothies aren’t just for breakfast though; I’ll often have one an hour or so before bed. I especially love when you can make them taste like ice cream, which is exactly what today’s smoothie reminds me of.

Specifically I’m wondering if you remember Neapolitan ice cream? It’s a little difficult to find now, but I loved it when I was a kid. A scoop of all three wonderful flavors: strawberry, vanilla, and chocolate. Oh hells yes. My version calls for banana in the middle because I kind of wanted it to be like a banana split.


This smoothie is made in partnership with Almond Breeze. Most of you already know I bake with their almond milk all the time, but this time I wanted to their new extra creamy vanilla cashewmilk almondmilk! It’s ridiculously good and perfect for smoothie-makin’. Oh and I LOVE the flavor. It’s very subtle creamy cashew goodness.

There are a few tips to making this smoothie beautiful & delicious:

-Use frozen bananas. They make a difference in the thickness of the smoothie and are critical. I like to peel my bananas, then place them in a ziploc bag and freeze overnight.

-Use a vanilla protein powder or one that you really love! I haven’t tested this recipe without protein powder so I’m not sure how it would turn out if you didn’t use it. I think you could use greek yogurt and reduce the amount of almondmilk.

-Use Almond Breeze’s Almondmilk Cashewmilk blend or their regular unsweetened original Almondmilk to add to the creaminess.

-Don’t worry about it being perfect. You can also make this into a smoothie bowl and swirl everything together!

Banana Split Protein Smoothie that tastes like ice cream! So good topped with coconut whipped cream or peanut butter.FebruaryPhotos-25

Layered Banana Split Protein Smoothie
Nutrition Information
  • Serves: 2 smoothies
  • Serving size: 1 smoothie
  • Calories: 229
  • Fat: 4.3g
  • Saturated fat: 0g
  • Carbohydrates: 40.2g
  • Sugar: 22.6g
  • Fiber: 6.9g
  • Protein: 14.4g
Recipe type: Smoothies, Protein Shake, Snack, Healthy Snack
Prep time: 
Total time: 
Layered banana split protein smoothies perfect for after a workout or as a late-night treat. They taste exactly like a banana split! Great drizzled with a little peanut butter or topped with coconut whipped cream.
  • For the chocolate layer:
  • 1 frozen ripe banana
  • 2 tablespoons vanilla protein powder
  • 1 1/2 tablespoons cocoa powder (or raw cacao powder)
  • 1 teaspoon chia seeds
  • 1/4 cup Almond Breeze Unsweetened Vanilla AlmondMilk CashewMilk Blend
  • For the banana layer:
  • 1 frozen ripe banana
  • 2 tablespoons vanilla protein powder
  • 1 teaspoon chia seeds
  • 1/4 cup Almond Breeze Unsweetened Vanilla AlmondMilk CashewMilk Blend
  • For the strawberry layer:
  • 8 frozen strawberries
  • 2 tablespoons protein powder of choice
  • 1/4-1/3 cup Almond Breeze Unsweetened Vanilla AlmondMilk CashewMilk Blend
  1. Make the chocolate layer first: In a blender, add in frozen banana, protein powder, cocoa powder, chia seeds and milk. It should be THICK. Divide between 2 medium glasses and place in the freezer.
  2. Rinse the blender, then make the banana layer by adding frozen banana, protein powder, chia seed and milk. Blend until thick, smooth and creamy. Gently layer banana smoothie onto chocolate smoothie, gently spooning it around the inside edge of the glass. Place glasses back inside the freezer.
  3. To make the strawberry layer: Blend strawberries, protein powder and almond milk together. Again, you want this to be pretty thick, but you may need to add in more almond milk to make it blend. Once strawberry smoothie is thick and creamy, gently spoon it over the chocolate layer. Place glasses back in the freezer again for a few minutes, then enjoy!

Recipe by: Monique Volz // Photography by: Sarah Fennel

Blue Diamond Almond MilkThis post is in partnership with Almond Breeze! I love baking with their non dairy milks and enjoy sharing dairy free recipes with you! Thanks for continuing to support AK and the brands that help make this site possible!