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.
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!
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