Peel the bananas and melon, cut into pieces and put into the freezer until completely frozen.
Squeeze the lemon and melt the coconut oil over medium heat.
Put the frozen fruits into a blender and blend for a few mins. Then add the vanilla, Amaretto, melted coconut oil, and lemon juice. Blend for another 3-4 minutes.
When the mixture is homogeneous, add the crushed cocoa beans and the pinch of baking soda. Again, blend for 1-2 minutes.
The bubbly texture of the ice cream comes from the reaction of the baking soda with the lemon juice – this is what makes this recipe so incredibly unique!
You can store the ice cream in a freezer, the texture remains good enough to eat as soon as you take it out.
You don’t need extra sweetener for this awesome vegan ice cream recipe, but if you feel you need to add more sweetness – by all means do so with a sweetener of your own choice.
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