Espresso almond ice cream (dairy free) made with bananas
This week we harvested some beautiful bananas from our garden and we got busy in the kitchen in order to put them to good use. How about a dairy free ice cream with bananas? Yes, please. Our love for coffee steered us in the direction to try and make an almond-espresso flavor ice cream, with just the use of our Vitamix blender and a few ingredients. To our surprise, the banana based ice cream turned out pretty good. The consistency was creamy and ice-cream-like, and it tasted really good!
Espresso almond ice cream (dairy free)
: Explore with taste
Recipe type: Dessert
Ingredients
- 12 ripe (but not brown) bananas
- 3 Tbsp. Espresso coffee
- 1 Tbsp. pure almond extract
- ½ cup semi-sweet dark chocolate chips
- 2 Tbsp. organic almond butter
Instructions
- Cut the bananas into small pieces and place in a zip lock bag and freeze overnight until solid.
- Transfer the bananas to a high-speed blender.
- Add the rest of the ingredients.
- Alternate pulsing and blending, making sure you are stirring and adjusting the bananas from the bottom every so often. This will take a few minutes, but keep blending until you see a creamy ice-cream like thick mixture emerge in the blender.
- Serve immediately, or freeze in an air- tight container for later.
- Before serving again, just run ice cream through the blender to get back the smooth consistency.
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