Banana Pecan Ice Cream
Simple vegan banana ice cream recipe made with the rich flavor of toasted pecans. Top it with homemade magic chocolate shell and it's a party! No churning.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: approx 2 - 3 cups ice cream
- Category: Ice Cream
- Method: No-Churn
- Cuisine: Dessert
Ingredients
Ice Cream:
- 6 ripe bananas
- 6 tbsp cashew butter
- 6 tbsp maple syrup
- 1 tsp tapioca flour
- 1 tsp pure vanilla extract
- ¼ tsp salt
- ¾ cup toasted pecans
Optional Toppings:
- additional toasted pecans
- a bit of melted chocolate or some simple diy magic shell
Instructions
- Blend all ice cream ingredients apart from the toasted pecans into a smooth creamy consistency in a high speed blender. Fold in toasted pecans and pulse the blender once or twice to blend them in ever so slightly.
- Transfer the mixture into a freezer-safe container and freeze 6 hours or overnight. Serve garnished with some additional pecan pieces and drizzled chocolate -- enjoy!
Find it online: https://www.unconventionalbaker.com/banana-pecan-ice-cream/