Chocolate Banana Nice Cream
4 frozen bananas
1.5 Tbs of raw cacao powder
1/2 tsp vanilla powder
Splash of almond milk about 2 T
Put the bananas, cacao, and vanilla in a high power blender. Blend using a mixing stick to push the bananas down. Add a splash of almond milk to help it along if needed. Blend until smooth then serve.
Makes about 2 servings
“Chocolate is the only aromatherapy I need.” – Jasmine Heiler
Tip #1 You can swap out the vanilla powder for vanilla extract, almond extract, coconut extract, or peppermint extract. Switch up the flavors to fit your fancy.
Tip #2: For a super chocolatey taste do 2 Tbs of cacao powder.
Tip #3: Make sure the bananas you use are yellow and spotty before you peel and freeze them. If you use bananas that are ripe enough you wont have to add any sweetener.
Tip #4: For thick and scoop-able ice cream, use as little plant milk as possible. Just enough to get your blender going. You can store in the freezer for about 15-20 minutes to let it firm up and then scoop. For a smoothie bowl, use a little extra plant milk.