I had this great idea to post a green smoothie today after the gluttony of Mother's Day weekend. It's an awesome recipe; I love green smoothies. But then I had a request from a reader on Friday for my Chocolate Chip Clean Ice Cream and I decided that I should be giving my readers what they ask for, especially if it has to do with ice cream.
If you have a special request, or want to know how to make something, email me, tweet me, IG me (my favorite), FB me or send me a good old snail mail... Whatever the way, I will read and respond. If I don't know how to make it, or how to make it clean, then I'm ready for challenge and will figure it out.
I got to spend Mother's Day with my kid, my mother, my husband and my father. It was wonderful and mostly relaxing. Lots of good food too. I hope you had an equally delightful Sunday and are prepared for a great week ahead. Happy Monday!
Raw Honey & Salted Chocolate Chip Ice Cream
- 16 Ounces Frozen Banana, Sliced (you can purchase these already frozen, or freeze yourself.
- 1 Cup Canned Coconut Milk
- 2 Tablespoons Raw Honey, Try Mickelberry Gardens Raw Honey
- 1 Vanilla Bean
- 1/4 Teaspoon of Sea Salt, Try India Tree Sea Salt
- 1 Cup Bittersweet Chocokate Chips
In a small sauce pan, melt the honey and salt together, do not bring to a boil. Set aside to cool.
In a food processor, add bananas, coconut milk and the inside of the vanilla bean. Turn processor on, allow to mix for about a minute, then slowly pour honey and salt in as it is turning. Continue to mix until it is smooth, about 4 more minutes. Turn processor off and remove top. Add chocolate chips and use a spatula to combine well.
Transfer to a freezer safe container and freeze for about 20-30 minutes. Scoop and serve.