Ingredients
2 cups unsweetened macadamia milk
1 tablespoon arrowroot powder
1 ¼ cup sugar
2 teaspoon vanilla extract
tiny pinch of salt
1 ripe banana
¼ cup dark chocolate chips chopped
Instructions
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Mix tablespoons tablespoons of macadamia milk with the arrowroot powder to create a slurry.
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In a saucepan combine the macadamia milk, sugar, and salt and warm over medium heat until the liquid temperature reaches 160°F (or just until it starts to simmer).
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Stir well to make sure the sugar dissolves.
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Remove from heat, and stir in the arrowroot mixture and vanilla extract.
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Stir until it begins to thicken slightly, about 30 seconds.
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Set in a container to chill for at least 6 hours.
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Cut the banana in half, and grill on each side until soft––about 5 minutes each side. Set it in the fridge to cool along with the cream.
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TO MAKE ICE-CREAM: When all contents are chilled, follow the ice cream makers instructions, but be sure to wait until the end to add the grilled banana and chopped chocolate chips.
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Place the churned ice cream into a freezer safe container, and allow the ice cream to freeze and solidify for at least 2 hours.
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**Recipe via sweetpotatosoul.com.
