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Mint Mocha Cherry Cacao Almond Banana Ice Creams



Mint Mocha Ice cream: – 2 large very ripe bananas*, sliced and frozen – 1/4 cup Real California plain greek yogurt (0% or 2% fat) – 1.5 T almond butter (I used no salt/no sugar added) – 2 T raw cacao powder (or cocoa powder) – 1 tsp ground coffee – Stevia or preferred sweetener, to taste – 1/2-1 tsp vanilla extract – 1/8-1/4 tsp peppermint extract Cherry Cacao Almond Ice cream: – 1 large very ripe banana, sliced and frozen – 2 T Real California plain greek yogurt (0% or 2% fat) – 1/2-3/4 C frozen cherries – 1 T almond butter (no salt/sugar added) – 1 T cacao powder – 1/2 tsp vanilla extract – 1/8 tsp almond extract – 1/4 tsp ground coffee (optional) stevia or sweetener to taste
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Peel bananas and slice into sections about 2-3 inches in diameter. Place bananas in a plastic freezer bag and freeze for a few hours, overnight or until frozen. Add bananas to a food processor or blender and blend until a smooth consistency is achieved. Tip: if the bananas are frozen rock solid you may need to let them thaw in the blender for a few minutes at room temperature, until they can be blended fairly easy. Add in the rest of the ingredients and blend! I would suggest adding the sweetener last so you can adjust as needed. Also, feel free to adjust any of the spices or extracts. Start off in small increments with the vanilla and especially the mint and increase to your preferences. The almond butter didn't have a super strong taste here, but it added the perfect balance to the flavors. Add in more if you want, I think you get the idea ;) Once all is blended, add toppings if preferable and eat up! Or place in freezer to solidify for different texture. Store in freezer and let thaw a bit when ready to eat.

Recipe by The Road Not Processed