Yum! I just made this and it was delicious! I will be the first to admit that despite all the clean food I eat, mostly dairy and gluten free, I do love "ice cream". This creation tastes just like ice cream: it's frozen but it's "clean".

The ingredients:
  • 4 tablespoons Peanut Butter - I love peanut butter, but there are conflicting articles on the benefits of peanuts. Paleo diets often suggest not to eat peanuts, but I personally enjoy peanut butter and find it hard to ditch. Moderation is key. I also use organic peanut butter that is natural. Many store-bought peanut butters contain sugar, veggie oil and salt. Making your own is simple to do. I make my own peanut butter using my Vita-mix. It's so simple. Blend peanuts on high speed until you form a smooth paste. To speed up the process, add a little peanut oil.
  • 1 Banana - I like to use a "spotty" banana. That way I know it is ripe. Some people opt for a banana that is not ripe, as it apparently contains less sugar as compared to a ripe one. From my understanding, ripe ones are better. ;) They taste better and mash well too.
  • 8 tablespoons Raw cacao - A nutrient dense super food that makes me feel happy and energetic. What's more, I am a chocoholic! Some people comment that raw cacao is a little bitter. I suggest adding raw honey or agave to the dish for a less "intense" taste. Alternatively, use a cocoa powder with no added ingredients.
  • 8 tablespoons Raw Cream - I love cream! Unfortunately I can't eat it often as I limit my intake of dairy. It's also very high in fat and calories so quantity should be considered. Every now and then I treat myself to "raw cream". Raw cream is sold in some health shops but not for consumption. I use it in my recipes and have no issues.
  1. Blend in a high speed blender until smooth.
  2. You may also add water, as I found I needed to add some to it.
  3. Serve 3 tablespoons of the "cream" with fresh fruit.

    *As you see in the image you can actually pour the "ice cream" into a cheesecake tin that has a "raw base" at the bottom for a "raw" ice cream cake.

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Kayla Thompson