After moving to Austin, Texas from San Francisco, California, the biggest change was the summer weather. I knew what to expect and had lived in it before since attending undergrad at University of Arizona in Tucson, Arizona, however it was still a huge adjustment.

Typically San Francisco summers are cold, windy, and gloomy and then in the fall its hot and enjoyable. Yes, its the opposite of most summer climates. Similar to the Southern Hemisphere versus the Northern Hemisphere seasonal weather.

Anyhow, to help me adjust to the extremely hot 104F degree weather, I began to eat more ice cream.

Cook with me here

 

 

It was tough to find a tasty gluten free, dairy free ice cream option at the store, so I thought about making my own and here it was happened. There is coconut and almond milk ice cream but most of them of not gluten free and low sugar.

Recipe:

Makes approximately 3 cups

 

3 bananas, sliced and frozen

2 teaspoon cacao powder

1 Tablespoon Nut Butter*

½ cup Good Karma Flaxmilk or non-dairy milk

 

Place frozen bananas, cacao powder, milk, and nut butter in a food processor and blend or process until smooth (a few minutes). Remove from processor and place in a plastic storage freezer safe bowl with a lid.

Place in freezer for a few hours until frozen. Enjoy when ready!

My husband loved the recipe so much I had to fight him to get a scoop from the bowl.

 

*Nut Butter recipe can be found in my Cookbook for purchase. 

I scream, you scream, we all scream for Dairy Free Ice Cream!