Chef:Amy Lyons
This Raw Banana Almond Chocolate Chunk Ice Cream combines a delicious array of nutritious ingredients including our Epic Protein : Vanilla Lucuma for a raw and healthy ice cream dessert that is packed with high quality, plant-based protein. Enjoy!
INGREDIENTS
- 1 cup coconut water
- 3 cups young coconut meat (substitute 3 cups raw cashews soaked 4 hours and drained well for the young coconut meat if it is unavailable, or use 3 cups canned full fat coconut milk for a not-raw version)
- 2 cups ripe bananas, sliced
- 1/4 cup Epic Protein : Vanilla Lucuma
- 1/2 cup raw date paste (or maple syrup or raw coconut nectar or your choice liquid sweetener)
- seeds of one vanilla bean (or 2 tsp pure vanilla extract)
- 1 tsp almond extract
- 1/4 tsp sea salt
- 1/4 cup raw almond butter
- 1/4 cup raw coconut butter, warmed to liquid
- 1 cup chopped raw almonds
- 1 cup chopped raw dark chocolate
DIRECTIONS
- To make the ice cream base, add the coconut water, coconut meat, bananas, protein powder, paste, vanilla, almond extract, sea salt and almond butter to a high speed blender or food processor and process until very smooth, approximately 1-2 minutes.
- Gradually add the coconut butter so it gets incorporated and doesn’t clump up, processing another minute or so.
- Finish the ice cream base by putting it into an ice cream maker and processing according to directions. Set aside.
- When the ice cream is done churning, remove it from the ice cream maker and stir in chopped almonds and chopped raw dark chocolate.
- Let sit in freezer for at least four hours or overnight until it firms up. If necessary, let it sit out for about 15 minutes before scooping to soften.
- Enjoy!
NOTES
Makes about 6 cups.
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