It's been a long time since I've ordered a scoop of standard ice cream. Though some of those flavors are so out of this world, the rich cow's milky goodness they are wrapped up in cause cysts and pimples for me that last for weeks. SO not worth it :(
But alas, there is a solution! First of all, coocnut, cashew, and almond-based ice creams have become more and more available in grocery stores across the country. I simply LOVE this movement towards more nut milk products! Yes, there is still added sugar, so be careful out there. But if you want an even healthier alternative, this is the recipe for you.
My banana pecan ice cream is a super simple recipe with 7 ingredients and no ice cream maker needed. Simply whip this up in your food processor, freeze (or not!) and you're good to go. This recipe is vegan, gluten-free, paleo, and 100% acne-safe. Oh, and it's also so delicious, I would put this up against store-bought ice creams any day.
Banana Pecan Ice Cream
1 ripe banana
2T raw almond butter
2T tahini (Joyva brand is my favorite)
1t raw honey
1/2t vanilla extract
1/2t ground cinnamon
2T pecans, chopped
Blend all ingredients except for pecans in a food processor until smooth. Stir in pecans and serve or freeze in an airtight container overnight to make solid.
Share with your friends to spread the love! :)
Elise May, CN + LE, is the owner and practitioner behind SKINutritious. She has helped over 1,000 clients clear acne with detoxing treatments, clear skin coaching, and holistic skincare.
Work with Elise. Book online here.