It’s finally beginning to feel like fall!
The time of year with foggy mornings, full moons, rain storms and orange leaves…
and the time of year that starts to get busy. Reaaaalllll busy.
Words cannot explain how much I have wanted to just sit down, breathe and write a blog post!
So today I have decided to do just that.
Today is Canadian Thanksgiving and besides the fact that I am thankful for my family, a roof over my head, a great education (minus the homework part) I really want to put the emphasis on ice cream. This year I am thankful for banana ice cream.
This thanksgiving I give to you my traditional “nice cream” recipe!
-3 ripe frozen bananas
-1 1/2 tbsp. of cacao powder
-1 tbsp. Coconut sugar
-1/2 tsp. of pure Almond extract
-1/2 tsp. of pure Vanilla extract
-1/2 tsp. Coffee extract (Optional, but adds depth of flavour and brings out the chocolate taste.)
-1/4 cup of Coconut water
Blend the bananas and coconut water until the bananas are finely chopped but not yet liquified. Add in the coconut sugar and extracts and blend on high until smooth. Scoop out and serve!
I usually serve my ice cream with a sprinkle of coconut sugar (can’t get enough of the stuff), a chopped up peanut butter Lärabar, and cacao nibs. Coconut shreds, dairy free chocolate chips or my Raw Vegan Cookie Dough Balls would be just as taste-bud satisfying. 😉 Also don’t be shy to eat it plain! Its fabulous this way too.
PS: Since my blog has definitely been a bit lonesome, make sure to follow me on Instagram because I post on there a lot more frequently! Go to my home page to check out a preview of my feed!