ALMOND CHOCOLATE-VANILLA ICE CREAM

SERVES 4 PORTIONS

FOR THE CHOCOLATE ICE CREAM

2 frozen bananas

3 tbsp raw cacao powder or unsweetened cocoa powder

2 heaping tbsp almond butter

1 small handful of almonds

1 tbsp rice syrup or another sweetener

1 tsp vanilla extract

2 tbsp raw cacao nibs

FOR THE VANILLA SWIRL

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1 tsp vanilla extract

1 tbsp rice syrup or another sweetener

NUTRITIONAL VALUES

Calories: 269kcal
Fat: 15.1g (7.8g S.Fat)
Carbs: 26.9g
Protein: 7.3g
Sugar: 14.1g
Sodium: 196mg

METHOD

In a blender, combine the bananas, cacao powder, almond butter, almonds, and a little water. Blend until smooth. Be careful not to add too much water—you don't want the mixture to become too runny, as this can result in grainy ice cream with small ice crystals. Combine the rice syrup, vanilla, and cacao nibs in a mixing bowl. Gently mix everything together.

Open the coconut milk cans and scoop the thick white cream into a bowl to make the vanilla swirl. Mix in the vanilla extract and rice syrup. Refrigerate until ready to use.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Swirl in the vanilla mixture when the ice cream is almost done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Swirl in the vanilla mixture when the ice cream is almost done. Scoop into serving bowls, then serve and enjoy!