This simple, sugar-free stracciatella gelato is full of crunchy nuts and cacao nibs.
9 overripe bananas, cut into 1cm pieces, frozen
3/4 cup (185ml) almond milk
1 tbs vanilla bean paste
1/2 cup (60g) cacao nibs
1/2 cup (50g) flaked almonds, toasted
In 3 batches, whiz banana, milk and vanilla paste in a food processor, scraping down sides with a spatula, for 2-3 minutes until smooth. (The mixture will become hard and crumbly before it turns creamy). Transfer each batch to one large bowl, then stir through cacao nibs and almonds. Spoon into a 1.25L (5 cup) container. Serve immediately.