It has been hot, hot, hot here in SF. I’m talking nearly 90 degrees, that is pretty much unheard of around here. It’s been nuts!
But I’m definitely not complaining, I’m a lover of the heat and Berlin and I have enjoyed every minute of it. We went to the beach (twice), went on a hike, visited the Golden Gate Bridge and had lots of park time. Its been pretty much the best week ever.
As you can imagine with this kind of heat, I’ve had a hankering for ice cream. But seeing as I don’t eat dairy, I generally don’t bother (not a fan of much vegan ice cream out there). However since we are sweltering over here, I decided ice cream was a must.
As you guessed already, I didn’t want to expose Berlin to the usual sugary treat, so I whipped up some of my own. It only took five minutes and was delicious and refreshing.
Vegan Almond Ice Cream
1 cup almond milk
2 tablespoons almond butter
2 large frozen bananas sliced
Toppings: cinnamon and sliced almonds (optional)
Add half of the frozen bananas and half the milk to your Vitamix (or high power blender) and slowly blend until bananas are blended, then do the same thing with the remainder of the bananas and milk. The idea is to take it slow so that the consistency remains creamy and doesn’t get too runny. You want it to be more ice cream like than smoothie like. Then add the almond butter and slowly blend until mixed. Scoop into bowls and top with cinnamon and almonds.
So simple yet so delicious! Enjoy!