Vanilla bean “nice cream” with DEEP Almond Butter swirl

Written By Alyssa Dominique

  • 2 ripe bananas

  • 2.5 tbsp coconut milk 

  • 2 tsp good quality honey or maple syrup

  • 1 vanilla bean pod (or 1 tsp vanilla essence)

  • 1 nearly-empty jar of DEEP Almond Butter (about 1 tbsp)

Place the can of coconut milk in the fridge. Next, peel the bananas. Slice, then arrange on a plate or baking dish in a single layer and place in the freezer until frozen solid. 

Remove the can of coconut milk from the fridge - DO NOT SHAKE IT! Once you’ve opened the can, scrape off 1 tbsp of coconut cream and put it in the bowl of a food processor along with your frozen bananas, 2tsp honey/maple, and vanilla beans from 1 pod. Process on high for about 1 minute, or until your mixture is combined and smooth. 

Decant into your nearly-empty DEEP Almond Butter jar. Stir once to swirl the almond butter into the nice cream. Serve immediately. 

Alyssa Dominique
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