A seriously easy and delicious no-churn ice cream!
In food processor, place frozen banana pieces and almond butter, blend until a fairly smooth consistency stopping every now and then to scrape down the sides and push the mixture to the bottom of the processor. It took mine about five minutes max, it will depend on your food processor how long yours takes. Serve in bowls and top with, or incorporate, the chocolate pieces and almonds, use as much as you like. Should be eaten right away.
Makes one generous serving or two small.
Never throw your bananas away. The ripper they are the much sweeter they are making them perfect for smoothies and ice creams. So just when you think you should throw them out and/or don’t feel like making banana bread, un-peel them and put them in the freezer using a container of sorts (I use tupperware), and you’ll have frozen bananas whenever you need all year long.
To make 100% raw use raw cocoa chips…find recipe here.
Try adding a scoop or two of vanilla or chocolate flavor protein powder to really boost the nutritional profile! You may need to add a splash or two of unsweetened almond milk as well.