Ingredients
2 bananas, peeled
350 ml almond milk
170 g almond butter
100 ml agave syrup
2 tablespoons arrowroot
a pinch of vanilla powder
a pinch of dried ginger powder
a pinch of whole sea salt
80 ml coconut milk
3-4 handfuls of chopped walnuts
maple syrup (grade C, or B), to taste
Makes 4-6 servings.
Directions
Place all the ingredients except the walnuts and the maple syrup into the bowl of your mixer, and process until smooth. Put the ice cream base into the fridge for about 30 minutes then take it out, pour it into your ice cream maker and process according to the manufacturer’s instructions. 30 minutes should be enough to make a creamy, smooth ice cream. Towards the very end of the cycle, add the walnuts and when the machine has finished processing, remove the ice cream and divide it into bowls or glasses. You can either eat it right away or keep it in the freezer until serving time. Pour some maple syrup over the ice cream and enjoy.
VERSIONE ITALIANA
{ 2 comments… read them below or add one }
What a fantastic combination! So easy to make.I wonder if this works without arrowroot, since, if I understand it correctly, the ice cream is not heated to thicken up?
Mihl, you can definitely try without arrowroot. This ice cream is completely raw so I didn’t use the arrowroot as we use it conventionally in cooked foods to thicken a liquid which is already boiling. However, I think it has a thickening effect, in this case making the ice cream creamy instead of icy. The combination of almond milk and butter, coconut milk and arrowroot definitely worked well for this ice cream. To replace arrowroot I would probably use either a little more almond butter (although it’s quite expensive) or coconut milk (but then the ice cream might turn out too coconutty, whereas we should taste the banana first). Let me know if you make it!