What do you do when you want the chocolatey, gooey marshmallow flavor of a s’more, but don’t have a big campfire handy? Make Seed Butter S’mores “Nice Cream”! This dairy-free delight is made with pureed frozen bananas, which easily blend into a an ice cream. Creamy banana ice cream is delicious on its own, or ready for whatever mix-in combination strikes your fancy.
To create our favorite s’mores flavor, we added chopped vegan craft marshmallows, crushed gluten-free graham crackers and a ripple of Dark Chocolate Sunflower Seed Butter throughout. The flavors and textures will bring you back to nostalgic summer evenings in the backyard and have everyone begging for “s’more!”
- 6 large bananas, chopped and frozen
- 1/2 cup milk of choice
- 6 tablespoons 88 Acres Dark Chocolate Sunflower Seed Butter
- 6-8 gluten free graham crackers
- 6 large marshmallows
Add frozen bananas and milk to a high powered blender or food processor. Puree until smooth and creamy, scraping down the sides often.
In a shallow tupperware, spread 2 tablespoons of Dark Chocolate Sunflower Seed Butter in the bottom. Tear up marshmallows into bite sized pieces and distribute over seed butter.
Crush 2 graham crackers in your hands and sprinkle over marshmallows.
Spread half of the banana mixture into the tupperware, being careful not to mix the ingredients together too much.
Add 2 more tablespoons of Dark Chocolate Sunflower Seed Butter, 2 more torn marshmallows and 2 more crushed graham crackers. Spread the rest of the banana mixture on top.
Add the rest of your toppings and then close the tupperware. Freeze for 2 hours or more until scoopable.