I would also like to say HAPPY BIRTHDAY to my cousin Erica! She inspired me to come up with a cool treat for these hot summer days. So here is Almond Joy "ice cream" without the cream. The combination of the creamy banana purée with the crunch of the coconut mixture is perfect way to cool you down and help your sweet tooth. Enjoy!
Ingredients:
4 ripe bananas**
2 tablespoons Coconut flakes (toasted)
1 tablespoon Dark Chocolate Chips
1 tablespoon Almonds (chopped)
Directions:
1) Peel bananas and cut them into small chunks. Freeze for an hour on a plate or in a plastic bag.
2) Place bananas into food processor and process until it makes a creamy purée. Make sure to scrape down the bowl when bananas stick.
3) Place the purée in a freezer safe bowl and freeze covered for 2 hours.
4) In a small bowl mix toasted coconut, chocolate chips and almonds.
5) Scoop banana ice cream in a cold bowl or cone and sprinkle coconut mixture on top.
Serves: 4
**Each banana will make ½ cup of “ice cream.**
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