Vegan Chocolate Ice Cream With Blackberry Purée

INGREDIENTS:

• 3 frozen organic bananas
• 2 oz of chocolate almond milk
• 2 tbsp raw almond butter
• Chopped walnuts to top
• 1 pint organic blackberries

DIRECTIONS:

1. In a food processor blend the bananas, almond milk and almond butter.
2. Pour into an airtight freezer-safe container.
3. Top with walnuts and freeze for 4-6 hours!
4. While ice cream is freezing, purée the blackberries in food processor.
5. When ice cream is ready, remove from freezer and let it thaw for 5-10 minutes.
6. Scoop ice cream in a bowl, top with blackberry purée and enjoy!!!