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Banana Almond Butter Ice Cream brought by Veggie Girl


Posted 7 years, 4 months ago at 2:49 pm. Add a comment

This ice cream was madefor the Matthew Kenney Project

Recipe from Everyday Raw

Almond Butter Cups ***make first
1 cup almond butter
1 1/2 cup agave, divided
2 cups coconut oil, divided
1/2 T sea salt
1 cup cacao nibs (I used cacao powder)

Mix almond butter, 1/2 cup agave, 1/2 cup coconut oil and sea salt in medium bowl; keep in a warm place until ready to use. Blend cacao nibs, remaining 1 cup agave, and remaining 1 1/2 cup coconut oil in Vita-mix until smooth. Spread half of this cacao mixture on parchment-lined half sheet pan to create a thin layer. Place in freezer for 15 minutes.
Spread almond butter mixture over hardened cacao layer. Then spread remainder of cacao mixture over almond butter; place in freezer until firm. Turn out pan onto cutting board, peel off parchment paper, and cut into small pieces. Store extra almond butter cup in containers in refrigerator. Yields: 1 1/2 Quarts

Banana Almond Butter Cup Ice Cream
1 cup cashews, soaked 1-2 hours
1/2 cup young coconut meat
1/2 cup agave
1 1/4 cup water
2 fresh bananas, peeled
1 t lemon juice
1/4 vanilla bean, scraped
pinch sea salt
1/2 cup coconut oil
3/4 cup Almond Butter Cup pieces (recipe above)
1/2 cup cacao nibs (I omitted)

Blend all ingredients except almond butter cup pieces and cacao nibs in Vita-mix until very smooth. Stir in ABC pieces and cacao nibs and pour into ice cream maker. Follow manual instructions.

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