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