This ice cream is definitely one of my favorites because I absolutely love banana splits! You must too if you are looking at my recipe ;) This ice cream has a light coconut flavor and has a very creamy texture. Raw coconut butter has become an obsession of mine; it's smooth, light & full of sweet aroma. Best of all it's alive!! I just love saying that. It's crafted using a special temperature controlled process that preserves the life-essential fatty acids, enzymes, vitamins and minerals. Per serving (2 tablespoons), there are 18g of total fat of which 16g is saturated fat, 10mg of sodium, 7g of carbohydrates of which 5g is dietary fiber and 1.9g is sugars, 2g of protein, 1% calcium, 1% Vitamin C and 5% Iron. It can be used in replacement of margarine, added to smoothies, sauces, homemade energy bars or you can eat it straight out of the jar *guilty* :) But if you don't like the taste of coconut or just don't care to use it, you can always try almond butter instead. Enjoy!
4 really ripe bananas
1/4 cup strawberries
2 tablespoons raw cacao powder
2 tablespoons Artisana raw organic coconut butter
2 tablespoons raw blue agave nectar
1/8 cup raw almond milk
Get down!
In your VitaMix or other high speed blender, combine all ingredients. Blend on high until mixture is smooth. Pour into a freezer-safe bowl and let freeze for a minimum of four hours. Every hour scrape the sides and fold the mixture inward to get the consistency right.
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