Since going dairy-free three years ago, Dr. Chris LoRang began to miss ice cream. He missed the flavor and texture. Mostly, he missed chance to share this dessert with friends and family.
Dairy-free and dreaming of ice cream
So he set out to craft his own version — one with added fat and a bit more salt than just plain banana ice cream could offer. After much experimentation, Dr. LoRang discovered the perfect combination of chocolate, salt, sweet, and texture for a paleo and Whole30-compliant version of banana ice cream (also referred to as “Nice Cream”). What he landed on below was worth sharing— with family, friends, and everyone who appreciates a fantastic dessert, paleo or not.
Dr. LoRang’s Chocolate Banana Paleo Ice Cream with Salted Nut Topping
Serves: 4 people
- Food processor
- Glass or plastic container that can go in the freezer
- Saute pan
- Wooden stirring spoon
- Serving dishes
- 5 very ripe bananas
- 1 C full fat coconut cream (try Savoy brand)
- 1 C cacao powder (try Nativas brand)
- 1 C sunflower seeds
- 2 T grass-fed butter or ghee (could substitute coconut oil to make this vegan)
- 1 tsp salt (try Redmond’s Real Salt)
- 1 T cinnamon
- 1 C coconut shreds
- Peel all the bananas, break each one into three chunks, and put in a freezer-safe container. Place in the freezer until frozen through.
- Remove bananas from freezer and dump into the food processor. Add coconut cream and cacao powder, then blend until entirely smooth.
- Time to make the topping! Melt the butter in the pan on medium heat. Dump in the seeds, then sprinkle with salt and cinnamon. Stir constantly until fragrant. Remove from heat.
- Scoop the ice cream into bowls and sprinkle with the nut topping and coconut shreds.
Note: This dish is best when consumed immediately. Storing leftovers doesn’t work well because the ice cream hardens and loses its creamy consistency.
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