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Put banana slices in a single layer on a parchment paper-lined baking sheet. Place in the freezer until frozen, 1 to 2 hours. (Frozen slices can be transferred to a freezer-safe resealable plastic bag and stored frozen for up to 3 months.)
Meanwhile, combine dates and 2/3 cup boiling water in a small bowl and soak for 30 minutes. Transfer to a blender or food processor; add ginger and blend until smooth. Set aside. (Make up to 3 days ahead and refrigerate until ready to serve.)
Combine frozen banana slices, almondmilk and almond butter in a food processor and process until smooth and creamy. Divide among 6 bowls, or transfer to an airtight container and freeze until firm, at least 4 hours or up to 5 days. Surround banana “ice cream” with fruit and granola and drizzle with date sauce.