Mocha Fudge Nice Cream

Author: Heather Leno
Yield: 4 servings Prep Time: 15 minutes Chill Time: 4 hours
Ingredients:

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*

 
Instructions:
  1. In a super-sized blender or a food processor, combine ingredients in order given, except for Xanthan gum.
  2. Blend or process just until starting to cream away lumps.
  3. Add the Xanthan gum if using and process until completely smooth.
  4. Spoon into a freezer container and freeze for 4 hours before serving.
  5. If frozen for a few days or weeks, remove from freezer 15 minutes prior to serving.
Notes:

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.