This is so delicious that I have to be careful not to eat too much at a time 🙂 Enjoy!
2 ripe bananas, (approx 2 cups)Â frozen (see note). Option:Â only freeze bananas for couple hours or not at all
1/2 cup raw cashews
3/4 + cup cooked black beans or canned no-salt-added or low sodium, drained
3 Tbs natural (non-alkalized) cocoa powder. Option: Dagoba organic Chocolate cacao powder
4 dates, pitted – Medjool dates are softer and lower in GI
1 tsp vanilla extract
1 cup soy, hemp or almond milk. Option: When using soy products organic is healthier
1. Blend all ingredients together in a high-powered blender until very smooth. Add additional non-dairy milk if needed to adjust consistency-don’t want it too soupy.
2. Pour into bowl and freeze until firm. I like to put in a large freezer bag and take out of freezer every 2 hours and squeeze to assure even freezing. Should be ready to eat within 4 hours or so. If too solid
allow to soften slightly before serving. For quicker freezing pour into cookie sheet and check after one hour, stir and continue as above until consistency desired.
3. If available process to desired consistency with Ice Cream Maker per manufacturing instructions. It will thicken faster if it is refrigerated a couple hours before processing in ice cream maker.
Note: Freeze ripe bananas at least 4-5 hours in advance. To freeze bananas, peel, and wrap tightly in plastic wrap or freezer bag. I keep ripe bananas in the freezer at all times so I always have enough to make ice cream any time 🙂
Servings: 4
Author: Barbara J Mathison, CHC, www.nutritiousway.info
Barbara J. Mathison changed her life and body when she became vegan at age 63, losing weight and gaining health. She now dedicates her life to her company, Nutritious Way, and spreading the word about the incredible benefits of the whole food plant-based lifestyle. Â
