Bodacious Banana Bowl

[dropcap class=”kp-dropcap”]I[/dropcap]t’s hot out. In the cannabis-friendly days of summer, there is nothing like ice cream to get you a frosty summer buzz. This banana “ice cream” is smooth, creamy and wonderfully refreshing. And it’s vegan!

Next time your bananas are over-ripening, throw them into the freezer, and you’ll be able to make this infused treat at a moment’s notice. This Bodacious Banana Bowl recipe is straightforward, and the cocoa sauce takes just a couple of minutes to prepare. Overall, this is an easy-peasy dosed summer sensation. If you are a high dose cannabis person, you can infuse both the ice cream and the cocoa sauce.

Just remember that moderation is key, and if you do it right, you will have an enjoyable experience every time.

Bodacious Banana Bowl

Makes 4 servings

Ingredients:

3 medium bananas, peeled and sliced
1 tablespoon lemon juice

2-3 teaspoons agave nectar

1 tablespoon canna-coconut oil

Sauce

2 tablespoons coconut oil*

2 tablespoons cocoa powder

2 teaspoons agave nectar

1/2 teaspoon vanilla

4 tablespoons walnuts, toasted and chopped

1. In a medium bowl, combine the sliced bananas and lemon juice. Toss well. Remove from the bowl and place in a plastic bag and freeze.
2. Place the frozen bananas in the bowl of a food processor. Add the agave and the tablespoon of canna-oil. Puree until smooth. Immediately scoop into serving bowls or place in the freezer in a freezer safe bowl.
3. In a small pan, warm the coconut oil*. Stir in the cocoa and agave and mix until smooth. Remove from the heat. Add the vanilla and set aside.
4. To serve place a scoop of ice cream in serving bowls, drizzle with the chocolate sauce and sprinkle with the chopped walnuts.

*If you are interested in infusing the sauce, use a tablespoon of infused coconut oil in addition to a tablespoon of regular oil, and add the cocoa to that.