Almond Butter-Banana Ice Cream
From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012. Used by permission.
I’m not much of a sandwich person, but one sammy I do love is almond butter with sliced bananas. This is my “ice creamed” interpretation of that snack. The miracle of “banana soft-serve” is that you can have homemade raw ice cream in mere minutes!
4 frozen very ripe bananas, broken into chunks
1/2 cup almond butter -
2 tablespoons agave nectar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of sea salt
Combine all ingredients in a food processor and blend until smooth and creamy.
This ice cream is best served immediately, but you can freeze leftovers in an ice cube tray, transferring the cubes to a zip-top bag when frozen solid. To prepare the leftover ice cream, place the frozen ice cream cubes in a food processor, let sit for 5 to 10 minutes to soften just slightly, and pulse or process until smooth and creamy.
Yield: 4 servings
Per serving: 235 calories, 9.8g fat (1g sat), 37.5g carbs, 4g fiber, 3.6g protein
Substitutions
Almond butter: cashew butter or peanut butter
Agave nectar: coconut nectar, any other liquid sweetener, or stevia to taste
Suggested Blue Mountain Organics Products
Better Than Roasted Almond Butter
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