• 2 cups almonds
  • 3 bananas (riper bananas are sweeter)
  • 1 vanilla pod or 1 tsp bourbon vanilla powder
  • 4 Tbsp honey, maple or rice syrup
  • 1 tsp sea salt
  • small chopped dark chocolate pieces or very finely chopped chocolate chips


  1. Soak the almonds overnight.
  2. Peel the bananas. Add all of the ingredients, excluding the pieces of chocolate, to the AND SOY blender. Select program 5 and start. If desired, repeat program 5 at the end of the program for an even finer mixture.
  3. Stir in the chocolate pieces.
  4. Pour the mixture into a flattened shape (e.g. into a baking tin lined with baking paper or foil ...) and cover with cling film. Place it in the freezer. To avoid ice crystals, make sure to 'scratch' the ice cream with a fork every 30 minutes (takes about 4 hours).
  5. It should thaw for approximately 20 minutes before consumption, to make it creamy again.