This five-ingredient, two-step recipe will transform your banana ice cream from simple to sophisticated.
Healthy dessert can seem like a bit of an oxymoron. But Blissful Basil blogger Ashley Melillo proves that you can have your ice cream and eat it, too, in her cookbook, Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health & Happiness. Her dairy-free take on the classic Cherry Garcia will leave you feeling satisfied without any of the guilt.
What You Need:
2 ripe and speckled bananas, peeled, sliced, and frozen
1 tablespoon raw cacao powder
¼ teaspoon almond extract
2 tablespoons chopped unsweetened dried cherries or fresh cherries
1 tablespoon cacao nibs or chopped vegan dark chocolate
What You Do:
1. Into a food processor. add bananas, cacao powder, and almond extract and process until thick and creamy, stopping to scrape down the sides as needed. If necessary, add filtered water or plant-based milk, 1 tablespoon at a time, to encourage blending.
2. Scoop into a bowl and top with cherries and cacao nibs. Serve immediately.
Vegnews.com: By Ashley Melillo