of Rick Dina, D.C.
½ lb. of raw, unsalted almonds. Soak these for
8-12 hours, and rinse.
6 bananas, let them ripen so that1/3 to ½ of the
skin is covered with spots. The bananas
become sweeter, creamier, and easier to digest this way. This will be important for the taste and texture
of the ice cream.
Peel the bananas and place them into heavy duty
freezer bags or tupperware, and then put them in the freezer for at least 24 hours.
Add soaked almonds to blender, then add twice as
much purified water. i.e. Fill almonds up to
the 8 oz. line in the blender, and then add water up to the 16 oz. line.
Blend on high speed for several minutes. Then strain the mix
with a fine strainer, cheesecloth, nylon sprout bag, nylon paint
Add vanilla and almond flavoring to taste. (or use a whole vanilla bean) Other options are
cardomom or nutmeg.
Take out of the freezer a few minutes before
adding to the blender to soften them slightly. Cut
up into pieces no longer than one inch if you have not done so already.
Add almond milk to blender. Add frozen bananas pieces to the blender a little
at a time.
For example, 8 oz. of milk will use 3-4 frozen
bananas to make a nice thick milkshake consistency.
This can also be made with fresh bananas for more
of a smoothie type effect. Nutmeg
is especially good for smoothies. You can
also add some frozen (or fresh) berries to the mix for added pizzaz. Cantelope is excellent also. Another option is to forget the almond milk, and
blend up ripe cantelope, then add fresh or frozen bananas for a non-fat smoothie or shake.