Yup it’s starting to feel a lot like fall!
But as today’s ultra hot heat flash so eloquently taunts us, we’re not quite done with summer just yet.
Eh, no big deal.
While we’re waiting for it to chill down some, let’s have ice-cream.
Incidentally, “banilla” is a fusion of banana and vanilla. But you probably already got that…
There are many banilla ice-cream recipes out there, this just happens to be the best one. If you’re not quite into Banilla and prefer a different flavor or an ice-cream without banana as the base try these selections:
Peaches and Amaretto Ice-Cream (frozen banana as the base)
Uh-Mazing Mocha Ice-Cream (coconut milk as the base)
This recipe makes a single serving of delicious Banilla Ice-Cream. It’s dairy-free, gluten-free, sugar-free, vegan, and RAW.
Sooo what ingredients are we using to make such a “free” ice-cream, anyway? Scroll down and take a look see…
1 banana, peeled and frozen (Buy a bunch and let ‘em ripen. Then peel and freeze them for whenever you feel like a little ice-cream!)
1 tablespoon unsweetened vanilla almond milk
1 tablespoon roasted almond butter
2 teaspoons ground chia seeds
1 teaspoon pure vanilla extract (For GAPS diet substitute a vanilla bean if sensitive to alcohol.)
pinch of sea salt
Thinly slice the frozen banana into rounds and then chop rounds in half. (The smaller the frozen pieces the easier it is on your blender.)
Throw all the ingredients in a blender and stir with a spatula before processing. Pulse until banana and company start to blend together, then switch it to a puree or higher speed setting. You may have to stop a couple times and scrape down the sides of the blender.
Once smooth and creamy, pour into a small bowl and top with a few blueberries, chocolate chips, nuts, toasted coconut shreds, or whatever and enjoy!
Yield: 1 serving (about 3/4 cup of Banilla Ice-Cream).