Almond Butter Banana Icecream

Summer time is ice cream time! Who doesn’t love a large scoop of sweet and silky ice cream? And guess what: the raw version of this frozen classic doesn’t contain any of the dairy, eggs, sugar or preservatives used in commercially produced ice cream. It doesn’t even involve complicated ingredients or a fancy ice cream maker. All you need are frozen bananas and almond butter to create this delicious Almond Butter Banana Ice Cream. Now everyone will be able to enjoy a scoop (or two) of this guilt-free, creamy & sweet summer treat!

ALMOND BUTTER BANANA ICE CREAM

SERVES: 2 large scoops

EQUIPMENT: food processor, rubber spatula

INGREDIENTS:

3 frozen bananas  1 large tablespoon of almond butter (or more) 10 drops of pure vanilla extract (or 2 large pinches of vanilla powder)  1 generous pinch of Himalayan crystal salt or sea salt (optional) 

DIRECTIONS:

Put the frozen bananas in the food processor and process until fairly smooth. Every now and then, stop the food processor to scrape down the sides.Add the almond butter, vanilla extract and salt. Process again for 30 seconds to a minute. Eat the ice cream as a soft serve or put it in the freezer for 30 minutes to 2 hours, depending on how deeply frozen you want it.

JANA’S TIPS AND TRICKS:

Always use ripe bananas. You will know bananas are ripe when they have a deep yellow color and start getting little brown spots. They will also have a thin brown line just underneath their ‘head’, which indicates that the banana would normally be ready to be hand picked from its tree. To freeze the bananas: peel them first, slice them in large chunks and freeze them in zip lock bags or Tupperware containers.