Who knew frozen bananas could taste so good? This tutorial makes 4 large scoops of guilt free vegan chocolate almond butter ice cream.
What you'll need:
- Food processor
- 2 large frozen bananas, sliced
- 2 tablespoons of cocoa power
- 2 tablespoons of almond butter
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon cinnamon
Step 1: Assemble the Ingredients
Letting the bananas get really overripe before you freeze them will make the ice cream that much smoother. Plus, it's a great way to use up old bananas as they can stay frozen in the freezer for weeks.
Step 2: Combine the Ingredients in the Food Processor
Place the frozen banana slices in the food processor with the cocoa powder, almond butter, vanilla, and cinnamon.
Step 3: Blend the Ice Cream
Blend the ingredients in the food processor on high speed for 15 seconds at a time until the mixture is smooth. Scrape down the sides of the food processor as you go.
Step 4: Enjoy the Ice Cream
Serve immediately or freeze in an air tight container for up to 5 days.