- Hide menu

Minty Chocolate Banana Ice Cream (raw, vegan, gluten-free)

FavoriteLoadingAdd to favorites

I am going to just dump right into the recipe and let the ingredients speak for themselves. Ingredients: Yields 32 oz 4 cups sliced frozen ripe bananas 6 Medjool Dates, pitted 1 tsp liquid stevia 1 cup fresh mint leaves, minced 1/2 cup raw cocoa nibs dash sea salt Preparation: Place the sliced bananas in the food processor, fitted with the “S” blade. Add the dates, stevia and salt.  Process until creamy.  Transfer to a bowl and hand mix in the mint and cacao nibs. Eat right away or place in an airtight container and freeze. Once frozen and ready…

This content is for Culinary Journey with Amie Sue ( Monthly Subscription ) and Culinary Journey with Amie Sue ( Annual Subscription ) members only.
Log In Join Now

Related Posts

Comments are closed.