This is a dairy-free ice cream that you can eat with all of the pleasure of a cold dessert and with none of the guilt. This dairy-free dessert is flavorful and has a rich creamy texture like soft-served ice cream.
It’s also simple and uses an ingredient that is present on most people’s kitchen counter tops,the humble banana. Bananas are packed with nutrients. It’s a great summer food, and can protect your body from most heat sicknesses due to its ability to regulate your bodies temperature.
Frozen bananas, when whipped up, turn into a slightly custard like consistency and are a great vegan substitute for ice-cream recipes. The nuts provide the crunch, texture contrast, and bring all the nutty goodness to this recipe.
I have used maple syrup here but you can use your own favorite sweetener. Remember to use ripe bananas as they lend their own unique sweetness and flavor. To give this recipe some extra punch we serve it with a chocolate-almond butter sauce. You can experiment with a sauce of your preference.The sky is the limit!
3 frozen bananas
4 tablespoons raw almond or cashew butter
3 tablespoons maple syrup or favorite sweetener
4 tablespoons water
¼ teaspoon salt
Process the mixture in your food processor until creamy and set aside in a medium bowl.
1 tablespoon raw chocolate powder
1 teaspoon raw almond butter
2 tablespoons raw cashews or almonds chopped
4 tablespoons maple syrup
¼ teaspoon salt
1 Mix all the ingredients in a medium bowl until fully incorporated.
2 Stir into the nutter butter ice cream and serve.