Almond and cacao icecream

Creamy and naturally sweetened “Almond and Cacao Icecream”.


For the icecream:

  • 3  frozen bananas
  • 2 Tbsp Almond butter (tahini or other nut/seed butter)
  • 2 Tbsp chocolate chips
  • 1-2 Tbsp maple syrup (or other healthy sweetener)
  • 1 tsp vanilla extract
  • A pinch of sea salt

For topping “Chocolate cream”:

  • 1 tbsp coconut oil
  • 1 tbsp Cocoa powder
  • 1 tsp maple syrup


  1. Add bananas to a food processor or a blender and blend until a creamy icecream is formed.
  2. Add almond butter (or other nut/seed butter), cacao chips, maple syrup, vanilla extract and a pinch of sea salt. Blend to combine.
  3. Heat coconut oil, cocoa powder and maple syrup in a saucepan until coconut oil melt. Mix well and set aside.
  4. Serve immediately or transfer to serving bowls and put in the freezer to thicken up. Top with chocolate sauce and chopped almonds. Enjoy!!


Can keep in the freezer up to 1 week.

For a soft cconsistency serve at room temperature before enjoying.

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