Chocolate Cinnamon Ice Cream
A hint of cinnamon spices up this rich and creamy chocolate ice cream.
2 very ripe large bananas, frozen
1/2 cup raw cashews, soaked overnight in coconut water
4 Medjool dates, pitted
Drain the cashews and dates, reserving the soaking liquid, and place in a high-powered blender with the remaining ingredients. Puree until smooth, scraping down the sides of the blender and using the reserved date soaking liquid to help facilitate blending.
Note: Cassia cinnamon, which is the most common form of cinnamon available, contains high levels of courmarin, a naturally occurring substance which has the potential to cause liver damage when used in high doses. Select Ceylon cinnamon which contains only trace amounts of courmarin and has a sweeter, more delicate flavor.
Calories 231; Protein 6 g; Carbohydrates 41 g; Total Fat 8.7 g; Saturated Fat 2 g; Cholesterol 0 mg; Sodium 4 mg; Fiber 6.3 g; Beta-Carotene 37 ug; Vitamin C 5 mg; Calcium 37 mg; Iron 2.5 mg; Folate 22 ug; Magnesium 115 mg; Zinc 1.7 mg; Selenium 5 ug