Dairy-Free Ice Cream
This is a great, easy dessert for my fellow lactose intolerant friends. It’s also Whole30 compliant and has no added sugar.
4 ripe, frozen bananas - chopped into slices
2 heaping tablespoons of almond butter (or peanut butter)
1/2 teaspoon of cinnamon
1 cup (give or take) of coconut milk - I use the Thai Kitchen coconut milk in a can
In a blender, pour in coconut milk first, add chopped bananas, almond butter and cinnamon. Blend to your desired consistency. Depending on how thick you like the ice cream, you may need to add a little bit more coconut milk so it will blend better. I always have to stop the blender a few times to stir the contents. Serve, sprinkle with cinnamon and enjoy!