Banana Cashew Butter Ice Cream
2 large ripe bananas, frozen at least 4 hours (peeled and chopped)
3 tablespoons Planet Plant-Based cashew butter
½ teaspoon cinnamon
1-2 teaspoons Planet Plant-Based date syrup (optional)
Dark chocolate or fruit for topping (optional)
- Add the bananas, cashew butter, and cinnamon to a food processor or small, high powered blender. Add the maple syrup if your bananas weren’t so ripe and sweet. Blend on high speed, scraping down the sides as needed, until very smooth and creamy.
- Scoop the ice cream out - it should be the consistency of soft-serve ice cream - into small bowls and top with chocolate or fruit. Serve immediately, as it melts quickly, and doesn’t freeze well.