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!