Banana Ice Cream Love

mmmmm!! We  have been eating Banana Ice Cream for so long and I have never posted it! I am sorry not to have shared this beloved ‘secret’ recipe with everyone before!! It couldn’t be simpler (to make and ingredients) and is so delicious! For us it is super easy because we always keep a bunch of frozen bananas in the freezer to make smoothies and ice cream, so there is no planning for this fabulous dessert, ever! Since this recipe is really just bananas, you can enjoy it anytime; even for breakfast!! How great is that, Ice Cream for Breakfast! There are so many twists and additions you can make with this recipe, so have fun with it! Let me know anything else you try and love!

Banana Ice Cream

1-2 frozen bananas per person serving
any toppings or additions you want to add

So Simple! Just take the bananas and blend away in your Vita-mix, Blend-tec, blender or food processor until smooth. ENJOY 🙂

Suggested Topping or Add-Ins

  • The pictures in this post, we used our beloved Agave Pecan Butter, basically making an amazing frozen version of  Chocolate-Covered Katie’s Banana Butter
  • Sometimes we add in Cocoa Nibs and we get amazing Chocolate Chip Ice cream
  • ChocAgave –yummy raw chocolate sauce, or just use regular chocolate syrup
  • Goji berries for a great chewy taste
  • add other berries in the mixture to change up the taste, or as a topping
  • add cocoa powder to make chocolate ice cream
  • maca, mesquite, lucuma , protein powders
  • have fun, this is such a great treat to play with

Chocolate-Covered Katie’s Banana Butter

Chocolate-Covered Katie came up with this great idea of mixing peanut butter and bananas to make a deelish Banana Butter! Adding the banana makes an amazingly spreadable and much lower calorie butter. You can make it thinner or thicker depending on the amount of nut butter you use. This recipe is so simple yet so super enjoyable!

I know this would be great with any nut butter but because I had just “made” my deelish Agave Pecan Butter I thought this was perfect time to use it. The butter was the perfect dip! We enjoyed this with apples and with pita chips as well. So creamy and sooo deelish!!

Katie, I totally want to be a member of your band 🙂 This is so fabulous!!!!

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Chocolate-Covered Katie’s Banana Butter
Makes about 1.5 cups

  • 2 bananas
  • 8 tablespoons of nut butter

Super simple…. just blend together and enjoy!

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Banana Date Chia Pudding

I had read Sarma’s post on banana milk and thought it was pure genius!! I figured I could sweeten my almond milk the same way. I normally use sweeteners like agave and honey, but I loved how simple it was to sweeten this pudding with just dates and bananas. So fabulous! I have to tell you this was one of my Favorite Chia Puddings ever! SOOO GOOD! Breakfast is such a good meal!! Now that I am fully hooked I wonder how I ever lived without it 🙂

Love this Breakfast!!

Love this Breakfast!!

Banana Date Chia Pudding
serves 3-4

1/2 cup chia seeds
2 cups almond milk
2 bananas
5 dates, pitted
a few dashes cinnamon
a pinch of salt

Place the chia seeds in a bowl.  In a Vita-mix blend together the almond milk, bananas, dates, cinnamon, and salt.  Pour this mixture over the chia seeds and whisk together with a fork.  Let it sit for 10 minutes in the fridge and then whisk again to get rid of any clumps. Cover and set in the fridge overnight. In the morning whisk one more time and then enjoy!! Yum Breakfast!!!!

I looked up the nutrition stats again 🙂 I hope this helps out!

279 Calories, 7g fat, No Saturated fat or Cholesterol, 122mg Sodium, 52g Carbs, 13g Fiber, 32g Sugar and 7g Protein

Raw Strawberry Banana Crepes

It was our 1st anniversary this weekend (yeah!!!!) and I thought what better way to start it off then with some delicious and decadent crepes! mmmmm! These were amazing! They were also pretty light as we were not weighed down by sugar, flour, heavy cream etc. The crepes had the texture of banana fruit roll-ups and went so perfectly with the cream and the berries! There was only enough cream for 6 of the crepes, but 3 each was more than enough. They were so good! They were also quite simple. You have to plan ahead with the crepes and soaking the cashews but they are both so quick and easy it was no trouble at all 🙂 and soooo worth it!

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Raw Strawberry Banana Crepes
Recipe adapted from http://rawmazing.com/
Dehydration Time 6-8 hours Makes 8 crepes

Crepes:
3 Bananas
juice from 1 lemon

Place bananas in food processor. Add lemon juice and process until liquid. Pour into 5″ rounds. Dehydrate overnight at 110. Do not over dry these. You want them to be flexible.

Cashew Vanilla Cream
Pulp from one young coconut
1/2 C Cashews, soaked overnight
splash of madagascar vanilla
2 tablespoons agave

Place the cashews in Vitamix blender. Blend on high speed. Add the coconut meat, vanilla and agave. Process until well blended. You can refrigerate to thicken if needed.

1-2 cups of berries

Assembly
Spoon the Cashew Vanilla Cream into half the crepe. Top with berries and add more cream. Fold over and experience joy!

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Banana Coconut Cookies

These were super good! I love banana and coconut and this was such a great combo! If you want them gooier take them out of the dehydrator earlier. Enjoy 🙂

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Banana Coconut Cookies

1 cup of cashews
4 cups dried coconut
3 ripe bananas

  1. In a food processor combine the cashews and coconut until chopped fine
  2. Add the the bananas and process until smooth
  3. Roll the dough into your hands into cookies and flatten them.
  4. Dehydrate at 115 degrees for 8-10 (overnight) ten hours
  5. Enjoy 🙂

Cinnamon Raisin Flax Crackers

I use flax seeds all the time to make dehydrated snacks and breads. When the people over at FlaxMatters offered to send me some of their fabulous Organic Whole Golden Flax Seeds I jumped at the chance to try them out. They were gorgeous in color and ended up tasting great! Thank you so much FlaxMatters!!

I knew when I saw the flax seeds that I wanted to make something special. These Cinnamon Raisin Flax Crackers were delicious, chewy and really amazing! I have always loved raisin bread and these were the raw version of that. The bananas in the mixture made them chewy and the raisins made them so sweet, so good! When I soaked the flax seeds they became gelatinous, very similar to chia seeds. I love the gels that these seeds make!

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Look at that golden gorgeous color!

Look at that golden gorgeous color!

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Cinnamon Raisin Flax Crackers

Recipe adapted from Brigitte Mars
Makes about 2 -3 dozen crackers

Ingredients:
2 C flax seeds
4 C water
1 1/2 C raisins + 1 1/2 C raisins
1/2 tsp. ground cinnamon
2 bananas, peeled
1 tsp. sea salt

Preparation:
Soak the seeds in the water for about 2 hours, and do not strain. Set aside 1/4 of the flax seeds and then combine the rest of the flax seeds and all ingredients in a food processor until smooth, stirring in the additional 1 1/2 C raisins and the set aside flax seeds by hand. Spread the mixture onto three solid dehydrator sheets. Dehydrate for 4 hours at 110 degrees. Remove the dehydrator sheets and flip the crackers onto mesh sheets.  Score the crackers and continue dehydrating until that side is dry around 6-10 more hours.  When dry, the crackers will keep for several weeks in an air-tight container.

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Neapolitan Ice Cream Pie

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How fun is this dessert! I have always felt that you eat with your eyes first, so I love the colors and fresh take on this age old dessert. I know that the bottom later has nuts it in, but I love that the rest is nut free! We make banana ice cream all the time in my house as a quick go-to dessert, so this was a great way to mix it up a little. And now that it looks like the temperatures are finally rising, who wouldn’t love a big, delicious ice cream cake in their freezer?!?! The crust tastes like a fudgey cookie; the chocolate and the banana layers are like smooth ice creams and the strawberry layer is like a sweet/tart sorbet to round out the whole cake. mmmmm….

Neopolitan Ice Cream Pie
Recipe from The Raw Table
Serves 8-10

Pie is in four layers:

Bottom Fudge Layer:
3 C almond meal or flour (finely ground raw almonds)
3 T cocoa powder
1/4 C honey
1/2 C dates, pitted and soaked in water for 2 hours
pinch of sea salt

Prep:
Drain dates and combine with other ingredients in food processor. Blend until very smooth. Press into spring form pan and freeze for 30-40 minutes.

Chocolate Ice Cream Layer:
4 frozen bananas
3 T. cocoa powder
3 T. honey
1/2 tsp. vanilla
pinch of sea salt

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over fudge layer and smooth out with knife. Freeze for about 30-40 minutes. (I would suggest freezing this layer a little longer, more like an hour. )

Banana Ice Cream Layer:
5 fozen bananas
2 T. honey
1/4 tsp. cinnamon

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over the Chocolate Ice Cream Layer and smooth out with knife. Freeze for about 30-40 minutes.

Strawberry Layer:
3 C strawberries
1/2 C raspberries
1/2 C peeled black plums
2 frozen bananas

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over banana layer and smooth out with knife. Freeze for at least 6-8 hours or overnight.

Serving: Remove spring form pan sides. Lift off with the wax paper and place on serving tray. Let stand at room temperature for about 5 minutes prior to serving.You will need a sharp knife to cut through the berry layer. Return to freezer when you are finished serving as this dish will melt quickly. Seriously!!

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