Banana Ice Cream Bowl with Cashew Coconut Mango Squares
Yields: 2 servings
Prep time: 5 minutes + overnight
Ingredients:
4 bananas, frozen* overnight or longer, cut into chunks
¼ cup coconut cream or non-dairy milk
½ tsp vanilla extract
Toppings:
½ cup Eaton Hemp Cashew Coconut Mango Squares
½ cup fresh raspberries (or other fruit of choice)
Instructions:
- In a highspeed blender** or food processer, blend the banana ice cream ingredients until you get a smooth, ice cream like consistency.
- Serve with the toppings and enjoy!
You can grab Coconut Cashew Mango Super Squares by clicking here
Notes:
*To freeze bananas, simply peel them when they’re very ripe and freeze them whole in a zip lock bag or reusable container. They’re easy to cut and/or break once frozen.
**If you don’t have a highspeed blender, simply add a little more liquid and add the frozen banana chunks to your regular blender one by one.
Recipe by @bestofvegan
@kimjuliehansen
