Coconut Almond Banana Coffee Ice Cream

Coconut Almond Banana Coffee Ice Cream

Vegan and Sugar Free

My Best Ice Cream Yet!!!

This came out as creamy as a really good  high cream-content ice cream plus it tastes amazing with all that almond butter & banana and coconut milk & coffee in there. :-) :-) :-)  Just be aware the mixture tastes kind of gross until it has had time to sit for awhile before going into the ice cream maker :-)  I guess the thing about making ice cream is that you really need cream or something very creamy as a base.  This came out SO GREAT YUUUUUUUUUUUM!!!!

Ingredients

1 13.5 oz can coconut milk

1 1/2 cups unsweetened organic almond milk

3 medium bananas

1/2 cup + 1 tablespoon almond butter

1 1/2 teaspoons vanilla extract

3/4 cups water

3 tablespoons decaffeinated coffee

Agave syrup to taste

3/4 cup grain-sweeted carob chips (optional)

Instructions

In a small saucepan, boil the water. Place a 1-cup paper filter into a 1-cup manual plastic coffee maker thingy and put the coffee into the filter. Pour the water through the coffee in the filter into a mug. Into a medium saucepan place the coconut milk, almond milk, bananas, almond butter, vanilla extract, and coffee and puree with an immersion blender until it looks like a smoothie. If it's not sweet enough for you add a little agave syrup & blend some more until it tastes good but be careful a little agave syrup seems to go a long way. :-) Put a lid on the pot and refrigerate the mixture preferably overnight until it is quite cold. This is important also because it gives the flavors time to blend! My refrigerator is on a very cold setting so after it sat all night it was almost frozen in a slushy sort of way which is perfect for starting it in the ice cream maker. Place the mixture in an ice cream maker and run for 20 minutes, then add the carob chips if desired and run for another 5 to 20 minutes until done. Place finished product into jars or a bowl and freeze in the freezer for another couple of hours or overnight. Yum!