A Recipe: Raw Banana Walnut Ice Kream

Wow, it’s been a long time since this blog has been updated, but we’ve been busy. Between trips, our first anniversary, and starting a new business, our schedule has been a little full. We’ll try to do better from now on.

Today we’ve decided to share one of our favorite recipes: Raw banana ice kream with a twist.

Now, we want to clarify something. We did mean to write “kream” not cream. It’s not misspelled. Kream isn’t dairy, and it isn’t cream. It is, however, very yummy. Go ahead and read the recipe, learn it, drool over it, then make your own.

This recipe is extraordinarily simple.  You may already have most (or all) of the ingredients in your kitchen.

Base
3 – Bananas (peeled, cut, and frozen)

Extras
1/2 C. – chopped walnuts
1tsp – alcohol-free vanilla extract
1/2tsp – ground cinnamon

Tools
Food processor

First, start with the frozen bananas.

Place your frozen bananas in your food processor and process.

The mixture will start to look like this:

At this point, you’ll want to add some moisture to it.  Add about 1/3 of a cup of water to the mixture. We love using homemade almond milk instead of water if we have it on hand. Feel free to get creative with this part.

When your bananas are blended, your mixture will have a soft-serve like consistency.

Now, it’s time to add the extras. Add your chopped walnuts and cinnamon to the food processor, and process.

Last but not least, add the vanilla extract, and process until throughly mixed.

At this point we’ll let our ice kream sit in the freezer for a little while. Just until it’s firm, or until we can’t wait anymore. That’s it! No added sugar, zero fat, and lots of nutrition. Not to mention, it’s absolutely delicious!

Give it a try, and tell us what you think!  We hope that you enjoy our raw banana walnut ice kream recipe as much as we do.

2 thoughts on “A Recipe: Raw Banana Walnut Ice Kream

  1. Pingback: You Are Not A Mountain Lion « What We Learned This Week

  2. Pingback: But where do you get your protein? – What We Learned This Week

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