I’ve found a great use for the raw cacao nibs. I’m using them in my homemade ice cream. The first one I’ve done is banana almond “chocolate chip” coffee ice cream. Doesn’t sound very healthy, does it? Well, it is! It is low in fat and calories and makes a great summer dessert.
About the almond milk in this recipe: Some people make their own almond milk using a juicer, but I find there are better ways to spend my time. Almond milk can be purchased in most health food stores and some supermarkets. It is usually sold near the soy milk. Most brands have a bit of cane juice as sweetener, which adds a nice hint of extra sweetness to this recipe.
2 cups mashed bananas (the riper the better)
2 cups almond milk (or soy milk)
1 tsp. organic vanilla extract
2 tsp. coffee flavor
1/3 cup raw cacao nibs
Blend bananas, almond milk, vanilla extract, and coffee extract in a blender. Place blender in freezer for an hour. Remove from freezer and pour mixture into an ice cream machine. Add cacao nibs a few minutes before the recipe is finished.
You can play around with this recipe to suit your taste, adding more coffee flavor or more nibs as desired.