Happy Happy Friday! I don’t know about all of you out there but I’m jumping up and down with the fact this weekend has one more day attached to it! Woot! Happy Memorial Day weekend! Any plans! All I plan on doing is hanging with the kiddos and the hubby maybe having our own little cookout and spending some time at the beach. I’m only hoping the weather holds out and no rain is in the forecast. I say this because yesterday morning as I was getting ready for work I always checkout the local weather man tell me how the day is going to be. Yesterday he said there was a rare chance of rain…..do you know it rained the whole day! Not just a shower but the whole day! Something wrong with that right? And it wasn’t like I looked outside and it was sunny and the next it was raining. When I walked the pup it was pretty gosh darn cloudy and it looked like it was guaranteed to rain at any moment. Now this morning Mr. Local Weatherman said it was going to be partly cloudy and warm….I walked outside and there wasn’t a cloud in the sky. Seriously? I guess I’m going to have to trust my little ones because they can predict the weather better than most. Ok, enough of my weather talk! I’m sure all you are interested in is this ice cream, right? I know I am. Now this ice cream has no added sugar…well depending on the dark chocolate you use. Anywho, a ripe banana helps to add some sweetness to the ice cream without adding maple syrup or honey. And let me warn you, this ice cream didn’t last long in my house. I actually think this weekend is the perfect excuse to make it again. Ha! This recipe was inspired by a recipe I found on Against All Grains. Have you checked out Danielle’s blog? It’s super yummy and has some great Paleo and gluten-free recipes….oh and the photo’s make you drool! All pretty good reasons why you should go check out her blog. But come back and don’t leave me. Kidding…
Ok my friends, enjoy the ice cream and have a fabulous Memorial Day weekend….be safe out there and try to rest and relax! See you back here next week.
Chocolate Almond Butter Ice Cream
3 cups (2 cans) coconut milk
1/4 cup cacao powder
1 ripe banana, mashed
4 ounces dark chocolate, chopped
1/4 teaspoon sea salt
1 tablespoon coconut oil
1 teaspoon vanilla extract
1/2 cup creamy almond butter
Topping: Toasted Almond Slices, Banana Slices, and Dark Chocolate Chunks
Warm the milk over medium heat for 5-7 minutes, then add the cacao powder, mashed banana, 4 ounce dark chocolate, sea salt, and coconut oil. Continue heating and whisking for another 5 minutes until the chocolate is melted and everything is incorporated. Make sure the mixture doesn’t boil.
Remove from the heat and transfer to a glass bowl. Press a piece of plastic wrap directly onto the mixture, then refrigerate for 2 hours until the mixture has cooled completely.
Stir in the vanilla extract, then using your ice cream maker place mixture in the bowl and follow the manufacturer’s instructions. When ice cream is almost finished, add almond butter to ice cream maker, and continue to process.
Remove from ice cream bowl to an air-tight container and place in the freezer to set. Or if you like it soft serve right away.
Serve with sliced banana and chopped almonds if desired.
And then try your best not to eat the whole bowl!