Cinnamon Ice Cream

• 2 cups raw almonds, soaked overnight and drained
• 4 cups filtered water
• 1 cup macadamias, soaked for 8 hours and drained
• 12 cup raw honey
• 1 tablespoon cinnamon
• 2 vanilla beans
• 1 tablespoon psyllium
• 3 -4 frozen bananas (depending on size)

1. Place almonds and water into a blender and blend well into almond milk.
2. Strain the milk through a fine strainer.
3. Blend the strained almonds again with some of the milk until all is liquid.
4. The remainder of the strained almonds may be discarded or used in another recipe.
5. Blend the macadamias into the almond milk and add honey, cinnamon, and vanilla blending well until it is very smooth.
6. Be careful not to heat the mixture.
7. Add psyllium and blend well.
8. Let mixture sit for 30 minutes and blend again until smooth.
9. Freeze in ziplock sandwich bags.
10. When ready to serve, allow the mixture to thaw slightly.
11. Place the frozen bananas in the blender and blend until smooth.
12. Gradually add the frozen mixture to the blender and blend until smooth.
13. Place in bowls or on top of a piece of pie.
14. Serve at once.

almonds, water, hours, honey, cinnamon, vanilla beans, psyllium, bananas

Taken from www.food.com/recipe/cinnamon-ice-cream-51914 (may not work)