This creamy rich fruit-based ice cream satisfies the “ice cream” addiction that many of us seem to have been born with! If you put it in some freezer molds, you have those fun fudgesicles from your childhood, or you can scoop it into a bowl and top with roasted chopped pecans or walnuts. Works best if you chill it for 4 hours or more before serving.
It is also a very creamy soft-serve — especially after standing for a picture!!
4 cups frozen sliced spotted bananas or 4 medium-sized frozen spotted bananas — see freezing bananas
1/4 cup almond milk, any non-dairy milk would work
1 tbsp almond butter
1/4 cup cocoa powder
1 1/2 tsp Roma – an instant coffee substitute
1 tbsp date syrup, preferable — could substitute maple syrup with some change in the flavor
1 tbsp maple syrup
1 tsp vanilla
1/8 rounded tsp Xanthan gum*
How sweet your nice cream is will largely depend on the sweetness of your bananas. If the bananas have been held in the store cooler while they got their spots, they will not be as sweet as ones ripened at room temperature. These are obvious as they will be green around the stems even though they are spotted.
* Xanthan gum keeps it from freezing as hard and icy, but it is not necessary in order to make the recipe.