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Serves
4-6
Author Notes
This recipe, and many more, can be found on my blog: Baking Backwards! It is easy, vegan, gluten-free, coconut-free, soy-free and absolutely awesome. —DUZE @BakingBackwards
Ingredients
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3 very large frozen bananas -
1 tsp ground cinnamon -
2 tsp vanilla extract -
1 big dash sea salt -
10 small pitted Sayer dates (I buy Parnoosh brand honey dates) (about 70g) -
1 tsp baking soda -
1 tsp baking powder -
1 tbsp gluten free Whiskey (Jack Daniels or Maker’s Mark) -
1/2 cup frozen raspberries ( I like Stahlbush Farms brand) -
1 tsp – 1 tbsp chia seeds
Directions
- In a food processor, pulse and then blend bananas, dates, vanilla, sea salt, baking soda and baking powder, lemon and chia together until smooth and mixture resembles soft serve with small chewy bits of dates throughout, scraping down the sides with a spoon occasionally. Add whiskey and blend to incorporate. Add frozen raspberries and pulse briefly 3 times to marble the ice cream.
- Serve immediately or pour into a plastic tupperware container and seal shut. Freeze sealed container until ready to serve, I don’t recommend freezing for more than a few hours.
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