I was in the mood for banana ice cream the other night but didn’t have any SCD yogurt on had so I improvised with some cashew butter. Sometimes I like to eat something crunchy on my ice cream for a nice contrast of textures and I had some unsweetened organic coconut flakes in my cupboard so I grabbed those and sprinkled them on top. It was a very nice combination.
Banana Cashew Ice Cream With Nutmeg and Coconut Ingredients 2 large frozen bananas (cut in about 6 to 8 pieces) 1 TB cashew butter a pinch of sea salt a few dashes of nutmeg 2 heaping TB unsweetened coconut flakes
In a food processor or blender, process or blend bananas, cashew butter and salt until a smooth consistency. Serve topped with a sprinkling of nutmeg and coconut flakes.