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Chunky Nut ‘Ice Cream’Icecream_AP Raw 0021 v2

2 ripe medium bananas
5 Alison’s Pantry Brazil Nuts
1/3 cup of Alison’s Pantry Natural Almonds
½ tsp ground cinnamon
2 pinches of ground nutmeg
2 Alison’s Pantry Select Dates, chopped
¼ tsp of vanilla extract or vanilla bean paste


  1. Peel and chop banana into 3cm pieces and freeze overnight.
  2. Using a food processor, process the almonds and Brazil nuts until they are broken down into a chunky ‘flour’.
  3. Add all other ingredients and process the mixture until it is creamy like ice cream.
  4. Serve immediately or scoop into a freezer ready container and freeze. Ice cream will last for about four days in the freezer.