Nut Butter Ice Cream

Ingredients:

  • 2 frozen bananas, sliced
  • 1 tablespoon or almond butter (I made my own cashew butter)
  • 1 tablespoon cacao powder
  • 1/2 the vanilla from 1 vanilla bean
  • 2 to 3 tablespoons almond milk or coconut milk

Directions:

Peel and freeze the bananas for at least eight hours. Next, remove the bananas from the freezer and let them thaw on the counter for a few minutes. You want them soft enough to easily cut the bananas in half lengthwise, then into slices. However, don’t let them thaw too much or they will become mushy!
In your high-powered blender (I use a Vitamix) or food processor, blend all the ingredients until smooth. If you have trouble blending the ice cream into a smooth texture, mix it with a spoon and let it thaw for a few minutes before you resume blending.
Spoon the ice cream mixture into a bowl, grab a spoon and ENJOY!

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