Banana Ice Cream With Sprouted Brown Rice Cacao Crisps

This creamy, delicious vegan ice cream topped with crunchy Sprouted Brown Rice Cacao Crisps is exactly what we love whipping up on these hot summer days. We keep a couple bags of frozen bananas in the freezer with exactly this refreshing dessert in mind. For some variations try adding in some frozen berries, a little cinnamon, chocolate chips or nuts.


1/2 cup One Degree Organics Sprouted Brown Rice Cacao Crisps
3 large frozen organic bananas
1/8 cup almond or coconut milk (only if needed)


Chop the frozen bananas into small chucks and place in a high-powered blender or food processor.

Blend or process on high.  If needed, pour in milk — the less milk you use the thicker the ice cream will be, so use as little as possible. You will need to use a tamper or spatula to scrape down the sides and help all ice cream get completely smooth.

Transfer ice cream to bowls and generously sprinkle with Sprouted Brown Rice Cacao Crisps. Serve immediately.

Keep any leftovers frozen.