I haven't made banana ice cream in a while, so it seemed that I was long overdue for some kind of frozen treat. This time, I added frozen mango and ended up with a heavenly treat that was simply guilt free (which is good, because I just finished off the last of it).
3 heaping cups frozen mango chunks
2 large frozen bananas
1/4-1/2 teaspoon vanilla extract
2-4 tablespoons almond milk, as needed
1. Pulse mango chunks and bananas in a food processor until they are very finely chopped and the pieces start to come together. You will probably need to scrape down the sides of the processor a few times.
2. Add the vanilla extract and 2 tablespoons almond milk, then process until the mixture is smooth, adding more almond milk as needed and scraping down the sides of the processor.
3. Continue to process until the mixture is completely smooth and looks slightly creamy.
Next, I decided to do something with my beloved sweet potatoes sitting in the kitchen. They obviously needed to be pureed, so roasting or making fries was out of the question, but plain sweet potato mash can get boring after a while (even to me). I added almond butter because, in my opinion, everything tastes better with almond butter. These sweet potatoes do nothing if not reinforce this opinion, and I think I'll be adding almond butter to everything from now on.
Almond Butter Mashed Sweet Potatoes
2 lbs sweet potatoes (about 4 small-medium potatoes)
2 tablespoons creamy roasted almond butter
1 tablespoon orange juice
1 tablespoon agave nectar (or honey/maple syrup)
salt, to taste
1. Peel and chop the sweet potatoes into about 1/2 inch chunks, then place in a large pot and cover with water and a pinch of salt.
2. Bring the sweet potatoes and water to a boil and cook for about 10 minutes, until the sweet potatoes are soft.
3. Drain the potatoes and either return them to the pot or place them in a food processor.
4. Puree the sweet potatoes using an immersion blender or a food processor, add the remaining ingredients, and continue to blend until smooth.