RUM AND RAISIN ICE CREAM
SERVES 4 PORTIONS
2 tbsp almond liqueur or another liqueur
5 tbsp rum
3 tbsp organic raisins
3 bananas, peeled, cut into small coins, and frozen overnight or for at least 4 hours
1 1⁄2 tbsp raw cacao powder or unsweetened cocoa powder
1 tsp vanilla extract
1 tbsp coconut syrup or another sweetener
3 tbsp raw cacao nibs
NUTRITIONAL VALUES
Calories: 328kcal
Fat: 8.8g (5.2g S.Fat)
Carbs: 44.3g
Protein: 4.9g
Sugar: 25.6g
Sodium: 95mg
METHOD
Bring the almond liqueur and rum to a boil in a small pot. Remove from the heat, add the raisins, and soak for at least 4 hours, preferably overnight.
In a blender, pulse the bananas until they are crumbled. Continue pulsing until the bananas are smooth, scraping down the sides of the blender as needed. Pulse in the raisins, cacao powder, vanilla extract, and coconut syrup until smooth and creamy. Stir in the raw cacao nibs with a spoon. Scoop into serving bowls, then serve and enjoy!
In a blender, pulse the bananas until they are crumbled. Continue pulsing until the bananas are smooth, scraping down the sides of the blender as needed. Pulse in the raisins, cacao powder, vanilla extract, and coconut syrup until smooth and creamy. Stir in the raw cacao nibs with a spoon. Scoop into serving bowls, then serve and enjoy!
RECIPE NOTES
If the ice cream melts too much while processing, place it in the freezer for a few minutes before serving to harden.
