Chocolate Chip Cherry Chocolate Ice Cream
I don't remember where I got the base recipe from (frozen bananas, agave vanilla, sea salt) - maybe from here, or one of my raw food books - I have played around with several variations and this by far, the best one yet.
4 very ripened bananas, frozen
1 cup fresh cherries, pitted (can also use frozen)
1 tbsp raw cacao powder (add more or less according to taste)
2 tbsp raw cacaonibs
1/2 vanilla bean or 1/4 tsp vanilla extract
raw agave to taste (about 2-4 tbsp)
pinch of sea salt
Pre-freeze bananas - select 4 very ripened (brown spots on skin), peel them and wrap in plastic wrap or place in covered container and freeze for at least 24 hours. Break frozen bananas in 1/2 or 1/4 and place in food processor along with raw cacao powder, sea salt, vanilla and 1/2 of the cherries. Process until smooth and creamy, adding more agave if necessary. Finally addremainder of cherries and cacao nibs, pulse just enough to break up cherries and ensure they and cacao nibs are evenly mixed throughout the ice cream. Eat some now (wonderful soft-serve consistency) and freeze the rest for later. Enjoy!
1) all measurements (with the exception of the 4 bananas) are approximate - adjust according to your taste.
2) You may want to add a little more agave than you think you need to account for the cacao nibs that are added at theend.