Be sure to peel your ripe bananas and freeze them in a re-sealable freezer bag the night before making this delish faux “ice cream.” Enjoy with some extra chocolate or carob chips and a sprinkle of coconut shavings on top!
Yields about 2 cups
3 ripe, frozen bananas, peeled
1/2 cup almond meal
1/4 cup almond and coconut milk blend
1 teaspoon ground cinnamon
2 teaspoons organic vanilla extract
1/4 cup mini chocolate chips or
1/4 cup dark dairy-free chocolate, chopped (use carob chips if vegan or dairy-free)
Combine the ingredients for ice cream in a Vitamix blender and blend until smooth. Use the Vitamix tamper stick to whip up all the bananas until fully combined and creamy. You are looking for an extra-thick smoothie or soft-serve consistency. Sprinkle in chocolate chips and fold in with a spatula. Serve immediately.
For a firmer texture, double the batch and pour into an 8-inch loaf tin, cover, and freeze until ready to serve! This cookie dough faux ice cream keeps for up to 1 week in an airtight container in the freezer.