The longer I eat Paleo, the more happy I am with my ice cream maker. It’s nice to be able to whip up something sweet, but diet friendly, whenever I want. Also Cincinnati has been having near 90 degree weather, so anything cold is a god send.
This recipe is sweetened mostly by the fruit in it, and is super tasty. It definitely tastes like it’s carb loaded counter part, but is way healthier (even for ice cream). I recommend you have a strong blender to combine and the ingredients, it’ll help keep everything creamy! Brian got me this blender last Christmas, and it is AMAZING.
- 2 ripe bananas
- 3 cups unsweetened plain almond milk
- 1/3 cup raw almond butter (the stuff you can make in whole foods bulk section is my favorite)
- 1/2 a square of unsweetened Baker’s chocolate
- 1/3 cup raisins
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- honey to taste (I used just barely 2 tablespoons)
- Throw every ingredient except the honey and raisins in the blender, whirl away until everything is combined. You want to make extra sure the unsweetened chocolate is just tiny flecks. It might help if you chopped it before hand, but my blender did a fine job. The chocolate is just there to deepen the flavor a bit, there’s not enough for you to say “Oh that’s chocolaty!”. More like, “What a rich flavor profile…”. I mean no one says that but you catch my drift!
- Taste it, does it need honey? Depending on your personal tastes, and how ripe your bananas are, you might not! Don’t forget were adding raisins too, and that will add a bit of sweetness as well. Add a bit, blend and taste again until you achieve your desired taste.
- Put all ingredients into your ice cream maker, including your raisins. Process according to your ice cream maker’s instructions. I usually let the finished ice cream sit in the freezer for a few minutes so it’s more scoop-able than soft serve.