Raw Banana Almond Chocolate Chunk Ice Cream

 

Sprout Living was kind enough to send me some of their protein powder samples to try out and create recipes with.  I was super excited because being as active as I am protein powders are always something I use.  I love them in smoothies, but I sneak them into other recipes as well.  Their protein powders appealed to me because they are raw, contain no GMOs, are gluten free, all made from whole foods and are vegan.  They all contain a good amount of protein per serving 19-26 grams depending on the flavor or type you choose which is getting your protein bang for your buck if you ask me! The big thing with me and protein powder if they taste good, how they make me feel and how is the consistency.  I have to say, theirs more than passed the test!  All of the flavors tasted great to me, I felt energized and the consistency was perfect!  

I couldn't wait to start trying it in recipes as well, and the first I decided to make was ice cream.  I sometimes add protein powder to my ice cream to give it a boost and make it a little better consistency.  I thought their vanilla lucuma Epic Protein would be perfect in some raw banana almond ice cream.  

Raw Banana Almond Chocolate Chunk Ice Cream
Makes about 6 cups

Ice Cream:
1 cup coconut water
3 cups young coconut meat*
2 cups ripe bananas, sliced
1/4 cup Sprout Living Epic Protein vanilla lucuma flavor
1/2 cup raw date paste (or maple syrup or raw coconut nectar or your choice liquid sweetener)
seeds of one vanilla bean (or 2 tsp pure vanilla extract)
1 tsp almond extract
1/4 tsp sea salt
1/4 cup raw almond butter
1/4 cup raw coconut butter, warmed to liquid

1 cup chopped raw almonds
1 cup chopped raw dark chocolate

To make ice cream base, to a high speed blender or food processor, add coconut water, coconut, bananas, protein powder, paste, vanilla, almond extract, sea salt, and almond butter and process until very smooth, about a minute or two. Add the coconut butter slowly so it gets incorporated and doesn't clump up.  Process a minute more.  Pour the mixture into an ice cream maker and process according to directions.
Set aside.  When the ice cream is done churning, remove from ice cream maker, stir in chopped almonds and chopped raw dark chocolate.  Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency (if it becomes too hard, let sit out for about 15 minutes before scooping).*you may substitute 3 cups raw cashews soaked 4 hours and drained well for the young coconut meat if it is unavailable, or use 3 cups canned full fat coconut milk (if you are ok with it not being completely raw).