It’s still summer, right? Yeah… I’m craving ice cream just about every night and coming up with all these great healthy creations! This one with chunks of chocolate and walnuts layered into a creamy banana/almond milk mix is certainly one that we will be making over and over again!
I won’t say the name of the famous ice cream that is similar to this recipe, because they definitely own the rights to the name, so let’s just call this one Chunky Banana Chocolate Chip. The difference here is this recipe is non-dairy (except for the chocolate if you so desire), and it’s all organic, making it more healthy and easier on the stomach. We use honey instead of sugar to sweeten the ice cream, and DISCLAIMER: it’s very easy to eat this entire batch in one night!
If you decide to try to save some for later (why anyone would want to do that is beyond me), simply cover the ice cream in a freezer proof pan or dish and cover with wrap. It keeps for a few days, and only needs to be taken out for about 20 minutes to soften.
Here’s the recipe:
CHUNKY BANANA CHOCOLATE CHIP ICE CREAM
2 cups Almond Milk
3 Large Spoonfuls of Almond Butter
2 Spoonfuls of Honey
1 tsp of Vanilla
A handful or two of chopped walnuts
A handful of two of finely chopped organic chocolate or chocolate chips
Place the ice cream tub in the freezer at least 2 hours ahead of time. (We just keep ours clean and in the freezer during summer!)
In a Vitamix or Blender, add the 2 bananas, almond milk, almond butter, honey and vanilla and blend until smooth.
Add the mixture to the ice cream maker until the mixture resembles thick soft-serve ice cream and registers about 21 degrees F, 25 to 35 minutes.
At the very end, add in the cut up chocolate or chocolate chips and walnuts (a couple handfuls of each to your liking).
Transfer the ice cream to an airtight container and freeze until firm, at least 2 hours, before serving. We also use pie pans and deep dishes to store the ice cream and then cover with sticky wrap.
Serve and Enjoy!!!