Here’s a raw, vegan and refined sugar free ice cream recipe for you. The best part is, the recipe only has 3 ingredients!
2 frozen bananas (peel the bananas before you freeze them)
1 heaped teaspoon almond butter (or any nut butter) otherwise if you don’t have nut butter you can leave this out
The rawest and darkest chocolate you can find (optional)
Take the frozen bananas out of the freezer and let them defrost for a few minutes. Place bananas and almond butter into your food processor and blend until creamy and well combined. If you don’t have a high powered blender you may have to grate or chop the bananas before you process them. I’d hate for you to break your blender blades! Spoon the creamy almond banana mixture into muffins pans. This recipe fills 2 or 3 muffins pans so is enough to serve 2. Freeze for a couple of hours until hard. When frozen, pour melted chocolate on top and place back into freezer to harden. This only takes a few minutes, depending on how much/how thick the chocolate is that your pour on top. Once frozen, serve and enjoy.