Homemade Ice Cream Recipe With Banana and Raw Cacao
Some people think of ice cream as strictly a summertime food, but me? I’m not one of them. I would happily eat ice cream all year round, regardless of the temperature (although, let’s get real — I probably wouldn’t carry a cone around in the middle of winter. However, that would solve the problem of the ice cream dripping down the side, now that I think about it …)
The thing is, ice cream isn’t exactly the healthiest treat around, and while I love sampling healthier options, I’m not about to opt for something devoid of flavor just to cut a few calories. Noooo thank you.
That’s where this sweet, creamy homemade ice cream recipe comes into play. It was created by Amber Rose, co-author (along with Sadie Frost and Holly Davidson) of Nourish: Mind, Body & Soul, and even though it’s serious satisfaction for a sweet tooth, well, just take a look at the ingredients — this is good stuff that’s really good for your body!
One note, for those unfamiliar with cacao: It’s not sweet, so although the cacao nibs look quite a bit like chocolate chips, it’s not going to be the same flavor. If you’re looking for something a little sweeter, try mixing some small, dark chocolate chips along with the cacao nibs and really savoring it all together. Betcha you’ll start enjoying that bitter flavor before you know it!
Homemade Ice Cream With Banana, Raw Cacao and Pomegranate
- 4 ripe bananas, sliced into thin rounds
- 2 tablespoons raw cacao powder
- ½ cup unsweetened almond milk
- 2 tablespoons maple syrup
To serve- Seeds from 1 pomegranate
- 2 tablespoons raw cacao nibs
- First put your banana slices in a large plastic bag in the freezer. Lay the bag flat so that the banana slices don’t freeze in one big clump; I usually leave mine in the freezer overnight, but they will only take a few hours.
- When the slices are thoroughly frozen, put them into a food processor or high-speed blender with the cacao powder, almond milk, and syrup and process for 1–2 minutes, scraping down the sides as necessary.
- The bananas will thaw a little, melting beautifully into the other components to make that delicious velvety smooth ice cream texture.
- Once you have the right consistency, scrape the ice cream into several dessert bowls, sprinkle with pomegranate seeds and raw cacao nibs, and serve at once.
Are you a big fan of ice cream all year round? If not, what’s your favorite wintertime treat? I won’t lie — I’m looking forward to a little pumpkin pie this fall, and I do love a good apple pie. —Kristen