(makes 1 tin ice cream, 5 min prep, 5 min cook)
Ingredients: 4 bananas, 12 ounces coconut cream, 3 tablespoons gluten free vanilla extract. Optional: cacao powder, raw honey, cinnamon, nut butter, mint, fresh fruit, nuts, etc.
- Slice and freeze 4 bananas over night.
- Place in a blender with 12 ounces coconut cream, and 3 tablespoons of gluten free vanilla extract. Blend on high until the consistency is smooth and creamy.
- Add in whatever flavors you want! I love chocolate (duh) so you can add raw cacao or things like raw honey, cinnamon, nut butter, mint, fresh fruit, nuts, etc... Or you can totally keep it plain Jane with the vanilla like my husband does. That's cool, too.
- Pour into a freezer-friendly container and place in the freezer for at least a few hours until it is set. Enjoy! :)