- 3 frozen bananas
- 5 tbsp rum
- 2 tbsp almond liqueur
- 3 tbsp organic raisins
- 1,5 tablespoon raw cacao powder
- 1 tbsp organic honey (or coconut syrup, stevia or sweetener of your choice)
- 2-3 tbsp almond milk (or other milk), if needed
- 3 rkl raw cacao nibs
Peel the bananas and cut them into small coins. Put the bananas into an airtight container and freeze for at least 4 hours, or overnight. In the meantime pour the almond liqueur and rum into a small pot ja bring to a boil. Turn the heat down and add raisins to the alcohol mixture and let marinate until the bananas are frozen.
To make the ice cream, add bananas into a blender and pulse until a crumble forms. Keep on pulsing until the bananas start to form a smooth texture. You might have to scrape down the sides of the blender a few times. Add the marinated raisins, chocolate, vanilla and sweetener and keep on pulsing until you get a smooth and creamy ice cream texture. Mix in the raw cacao nibs and stir with a spoon. Scoop into a bowls, serve and enjoy! If the ice cream melts too much while you process it, you can freeze it a little bit before serving.
* More healthy, dairy free ice cream recipes in Kind Ice Cream for You e-book!