Wednesday, April 24, 2013

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

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.



  1. I love the shape of your bottle of almond milk! We have those boring rectangular boxes. But I would imagine the almond milk tastes the same no matter which container it is stored in... but yours is "prettier"!
    We also have that exact same coconut can company.

  2. YUM! I love bananas and peanut butter and chocolate!

    ~Have a lovely day!

  3. It is a pretty rock star combination. I highly recommend it. Perfect for warmer days!