Here is a quick recipe for making a delicious and healthy ice cream based on bananas and almonds.
5 very ripe bananas
4 cups almond milk
2 tbsp soy lecithin
1 tbsp arrowroot powder
3 tbsp coconut sugar
1 tbsp each almond and vanilla extract
Preheat oven to 350F, line a baking sheet with parchment paper, and lightly grease. Peel and slice all 5 bananas in 1/4″ pieces and lay them in a single layer on the prepared parchment. Bake for 10 minutes, flip each piece over and bake for an additional 10 minutes. Remove from oven and let cool.
In a large bowl, blend remaining ingredients with a hand mixer for a few minutes so as to break up any clumps and to thoroughly incorporate the thickeners with the almond milk. When bananas have cooled, coarsely smash them with a fork and add them to the almond milk.
Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions. Then eat!