Cherry Bomb Nice Cream

Delicious banana and cherry based "ice cream". This fixes any sweet tooth and without added sugar!

Ingredients: Servings: ~2-3 | Time: 5–10 minutes (plus freezing time if needed)

2 ripe frozen bananas (peeled and chopped before freezing)
1 cup frozen dark cherries
2 tbsp unsweetened cocoa powder
1 tbsp almond butter or nut butter
¼ – ½ cup unsweetened almond milk (start with less, add more as needed for blending)
Optional add-ins:
- ¼ tsp vanilla extract
- 1 tbsp shredded coconut
- Pinch of sea salt (enhances flavor)
- 1–2 tsp chia seeds (for thickness and fiber)
- A few drops of stevia, monk fruit, or apple sweetener (if you want it sweeter, but this is optional)

Blend: Add the frozen bananas, cherries, cocoa powder, almond butter, and a splash of almond milk to a high-speed blender or food processor.
Pulse: Start pulsing to break everything down. Scrape down the sides as needed.
Add liquid gradually: Add more almond milk in small amounts until a creamy, ice-cream-like texture forms. Don’t add too much or it’ll turn into a smoothie.
Taste: Taste and adjust flavor. Add vanilla, salt, or optional sweetener if desired.
Top with shredded coconut or even add some chopped cherries.
Serve immediately as soft-serve, or:
- Freeze for firmer texture: Scoop into a container and freeze for 1–2 hours to firm up for a more traditional ice cream consistency. Let it sit at room temp for a few minutes before scooping.

Approximate nutrition per serving (based on 2.5 servings):