Servings: 4 cups
Ingredients:
⚫ 5-6 very ripe burro bananas
⚫ 1 cup frozen strawberries
⚫ ¼ cup sea moss gel
⚫ 3 tablespoons agave nectar
⚫ 2 tablespoons Homemade Hemp Sea Moss Milk
⚫ ½ small key lime, squeezed
Directions:
a) Chop your bananas and add to a large Ziploc bag. Freeze for about 4 hours (or overnight).
b) Once frozen add to an 8 cup food processor, along with frozen strawberries, sea moss gel, agave nectar, hemp milk, and key lime juice.
c) Blend until smooth.
d) Grab a glass container, and add your ice cream smoothing it out evenly.
e) You can either serve this as-is for soft-serve ice cream or cover it freeze for a minimum of 4 hours.
f) Once it's firmed up, slightly thaw for 2 to 5 minutes before serving.
g) Keep ice cream stored in freezer for up to 2 weeks.
