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}

Simple Vegan Banana Bread

 

11/2 tsp Ener G Egg Replacer + 2 Tbs warm water, combined
1 tsp vanilla
1 tsp baking soda
pinch-o- salt
1/3 c vegan margarine at room temp.
3/4 c cugar
1 1/2 c flour
3-4 mashed ripe bananas
1/4 c chopped nuts-walnuts are good, but if you are feeling cray-zay try some pecans or if you are super cray-zay try candied pecans. Just go nuts. Or bananas, it is banana bread after all.

1) Preheat oven to 350 F.
2) Combine the dry ingredients in one bowl, waiting on the nuts.
3) Combine the wet ingredients in another bowl, waiting on the bananas.
4) Mix wet and dry together. Add bananas and mix, keeping things a bit chunky. Add the nuts and gently combine.
5)Plop the gooey mess into a lightly greased loaf pan.
6) Bake for 50min. to an hour---check to see if it is done by sticking a toothpick into its center, comes out clean you are done otherwise pop it back in for a few more minutes.

Makes 1 loaf

~Maria Rose