Almost-Raw, Vegan Banana Almond Butter Chocolate Chip Ice Cream

In a perfect world without calorie guilt I would eat some combination of banana, almond butter and chocolate chips every day. 

Full disclosure: I have been known to sprinkle vegan chocolate chips on my almond butter banana toast in the mornings, add them to a bowl of oatmeal topped with almonds and bananas, or just dip a banana in almond butter and roll in chocolate for a killer afternoon (relatively healthy) sugar bomb.
 
This weekend I had some quickly languishing bananas lying around but couldn’t be bothered to make banana bread (which, for the record is awesome with almonds and chocolate chips). However a raw banana ice cream recipe I had tried a couple of months ago intrigued me so I gave it a shot.

Making raw ice cream was a lovely and wholesome idea, but I didn’t have time to make raw almond milk, and in a moment of weakness I said “screw it” and threw in some chocolate chips and almond butter for a twist on my favorite breakfast.

Feel free to take this recipe and switch up the add-ins. Next go round I plan to add in a little instant espresso and hazelnuts. Toasted coconut and macadamia nuts would be divine as would cinnamon and cocoa powder.

With no refined sugar and a lot of good-for-yous this is definitely something you can take more than a few bites of and not feel the least bit guilty.

Breakfast anyone?

6 bananas
3/4 cup almond milk (soy or rice are ok too)
1/2 cup full-fat coconut milk
2 Tbs maple syrup 
2 pinches salt
4 Tbs almond or peanut butter 
1 tsp vanilla extract
1/2 cup vegan chocolate chips
1/4 roughly chopped peanuts (I also love almonds)

1. In a blender or food processor combine bananas, almond milk, coconut milk, maple syrup, almond butter and vanilla extract.

2. Blend until very smooth. Transfer to a bowl and put into the freezer for about 30 minutes or until it is very cold and little ice crystals have formed around the edges. It will be a bit slushy.

3. Scrape mixture into an ice cream maker (my favorite is just a cheap Cuisinart that you can pick up for $60) and freeze according to the instructions.

4. About 10 minutes before the ice cream is done (it will be very thick but still have a little movement), add the chocolate chips and almonds.

5. When done transfer to a container and freeze for a minimum of 6 hours or, ideally, overnight.

6. Let thaw for about 10 minutes before serving.

{Kate}