If you haven't tried Barney Butter, they have an amazing line of California made almond butter. I've tasted many different brands of almond butter, but Barney Butter has to be my favorite because of its taste and texture. I love that they also have a collection called "Bare", which has no sugar or salt.
All of their flavors are delicious, but today we wanted to highlight their Cocoa Coconut flavor. The summer heat makes us crave cold no-bake desserts, so we thought it would be neat to create a healthy ice cream, or "nice cream". This contains no dairy or refined sugars, making this a guilt-free treat that tastes totally indulgent and refreshing.
Cocoa Coconut “NICE” Cream Recipe
2 bananas, ripe, sliced and frozen (make sure it's completely frozen to get the ice cream texture)
½ cup frozen raspberries
½ cup Cocoa Coconut Barney Butter
¼ cup unsweetened coconut flakes
⅛ cup cacao powder
Optional: fresh raspberries, banana slices, extra coconut flakes, cacao drizzle for garnish
Substitutions: cocoa powder: hershey’s unsweetened cocoa powder, 3-4 stevia packets in place of coconut flakes
In a food processor or Vitamix, blend your frozen bananas. It will take a couple minutes, but it will slowly become completely smooth and creamy, almost like a soft-serve.
Add in your frozen raspberries, and blend until smooth.
Next, add your Barney Butter, coconut flakes, and cacao powder. Blend and scrape down the sides with a spatula or spoon every once in a while to get everything incorporated until you get a nice creamy consistency.
Feel free to serve as is, but if you prefer a thicker ice cream, transfer your mixture to an airtight container and freeze for about half an hour before serving. Garnish with fresh raspberries, bananas, and extra coconut flakes if you would like!