This ice-cream is so healthy yet so tasty – all of the yum without any of the guilt! An easy no-churn recipe, with simple everyday ingredients most of which we bet you already have on your kitchen. Perfect for the summer months, for a decadent yet cool dessert. It’s almost too good to be true, which is why this is no ordinary ice-cream – it’s a ‘nice’-cream!
For the ice-cream
- 2 medium size bananas, ripe but not overripe
- 3 cups creamy almond butter
- 1 cup almond milk (or regular milk)
- 5 tbsp maple syrup (or honey)
2 tsp vanilla extract
For the fudge
- 25 cups creamy almond butter
- 5 cups dark chocolate, chopped
- 5 tsp vanilla extract
Blend the bananas and almond butter on high until smooth. Add the milk, maple syrup, vanilla and blend again until just combined, but not too long. Pour the mixture into a butter paper lined 8×4 inch loaf pan and set aside (do not freeze yet!).
To make the fudge, heat the chocolate in a microwave in intervals of 15-20 seconds until melted, stirring well between each interval. Add the almond butter and vanilla and combine into a thick smooth mixture.
With a spoon, take dollops of the fudge mixture and drop it into the unset ice-cream in the loaf pan. Take some plastic cling wrap and tightly wrap the ice-cream, pressing down lightly on the liquid surface to eliminate as much air as it freezes. Freeze for at least 6 hours, or even over night.
Scoop into a bowl and serve! When storing be sure to re-cover with plastic wrap and re-freeze.
*Foodstree Pro-Tip: Don’t over blend the ice-cream mixture! This may cause air pockets and crystalline in no-churn ice-cream