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CHOCOLATE ICE CREAM
- 3 ripe bananas
- 2 ½ tablespoons organic cacao powder (Andean Star)
- 2 tablespoons cacao nibs (Andean Star)
- ⅓ cup almond milk (80 mL)
- 1 teaspoon agave
- Peel and slice the bananas, then freeze overnight.
- Add the frozen bananas, cacao powder, cacao nibs, almond milk, and agave to a food processor or blender. Blend until smooth and thick.
- Transfer to a loaf pan and freeze for at least 2 hours.
- Serve with your favorite toppings.