super simple banana “ice cream”

I taught a private cooking class last night for a fun group, and our final course was this “ice cream.” We discovered it really is best right out of the blender, so make this one right when you need it.

I freeze my bananas whole inside their peel, then when I need them, I just run them under a little hot water and they peel really easily. You can substitute cashew milk or cashew butter for a creamier texture, but I love the almond butter.


2 frozen bananas

¼ cup almond milk

¼ cup almond butter

½ teaspoon cinnamon

a pinch sea salt


Blend everything until creamy in a high speed blender (I use vitamix) and top with chocolate buckwheat granola, or your favorite topping.  Enjoy!

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