Banana Almond Butter Cup Ice Cream Using a Vita-Mix 4500 and a Samson 9001

Ok, so as my addiction to raw desserts continues, I also wanted to learn how to make delicious raw vegan icecream (it’s my favorite!!). You can make some very simple recipes by blending up a banana and some almond milk, maybe some vanilla and letting it freeze (or a frozen banana and mixing in almond milk and vanilla), but here is a more complex, delicious recipe!

I got this recipe from EverydayRaw also (by Matthew Kenney)

Ingredients:

• 1 cup cashews, soaked 1-2 hours
• 1/2 cup young coconut meat
• 1/2 cup agave
• 1.25 cups water
• 2 fresh bananas, ripe and peeled
• 1 teaspoon lemon juice
• 1/4 vanilla bean, scraped out
• a pinch of salt (preferably sea salt)
• 1/2 cup coconut oil
• 3/4 cup Almond Butter Cup Pieces (see previous post for recipe)
• 1/2 cup cacao nibs

Directions:

1. In a Vita-Mix, blend everything except the Almond Butter Cup Pieces and the Cacao Nibs until the mixture is very smooth.
2. Stir in the cacao nibs and 1/2 to 3/4 of the almond butter cups. Put remaining almond butter cups back in the fridge.
3. Spread that mixture into a parchment lined pan and make a layer that is no more than 1 inch thick. Leave the mixture to freeze.
4. Once frozen, remove mixture and cut the frozen mixture into strips that will fit in your masticating juicer (set it up to homogenize- either mincing cone or open blank, no nozzle required).
5. Send the frozen chunks through the juicer to homogenize and you will be left with a soft-serve like texture.
6. Stir in remaining almond butter cups and enjoy! Put remainder back into the freezer.

Yields: 1 quart

Note: You need a masticating juicer to make ice cream this way. I used my Samson 9001 Juicer but any masticating juicer will do. Also, if you don’t have a juicer, you can use an icecream maker or try to stir the mixture every 3-4 hours and it freezes.

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