Yep, back with more pecans — I just can’t help it! And ice cream when it’s cold out… ahem, the pecans made me do it… Oh well, I’m sure something like this is much welcome for those in the warmer hemisphere. And there’s really no wrong time to ice cream anyways, right?
Somehow though, pecans make this ice cream rather seasonally appropriate. Yes, the ice cream is cold…but those pecans are fragrant (the smell of toasted pecans is just so good!) nutty, and comforting. The toasty crunch of the little pecan bits makes this quite a cozy treat, plus I love how simple it is to throw together too — really a no-fuss recipe.
And anyhow, you needed some ice cream to go with that pie or crumble, right?
Turns out bananas and pecan butter + a few simple ingredients make for a very lovely, creamy, dairy-free, refined sugar-free, and no churn ice cream. Add a hint of chocolate to that, and you’re in business! ?✨
You could make this with raw pecans, but toasted pecans make this simple recipe about a million times better.
To toast the pecans, just lay them out on a tray lined with parchment and toast in a preheated oven (350F) for 10-15 mins, watching them carefully. They go from zero –> burnt pretty fast sometimes. Once they begin to smell toasty and darken a bit around the edges, take them out of the oven and cool back to room temp on a rack.
For the chocolate drizzle I just made a small batch of this magic shell recipe, but a bit of melted chocolate of your choice will do too.
Banana Pecan Ice Cream
Prep Time: 10 minutes- Total Time: 10 minutes
Yield: approx 2 - 3 cups ice cream
Category: Ice Cream
Method: No-Churn
Cuisine: Dessert
Print Recipe
Pin RecipeDescription
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.
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!
Enjoy!
Audrey
Audrey, Thank You for sharing your gift. My life is so much richer for it!
I love your banana bread so when I made this ice cream I also added the same amount of lemon, molasses, cinnamon, and a 1/3 of a full can of coconut milk. It has almost the same flavor of the bread. I really enjoy the flavor. I think I should have added more cashews. Is this correct?
★★★★★
Hi Dana. So glad you’re enjoying this. Those flavors sound wonderful :P
Was the coconut milk added for flavor / more richness? If so, how did the texture turn out (wondering why you think you might have needed more cashews — is it because it came out a bit runny or icy?).
I added the coconut for flavor. And the need for more cashews was for consistency to balance addition ingredients (not are I need it). I noticed in your other recipe raw strawberry cake from the comments, the banana was for consistancy. I made this for my sister in law and brother to serve last evening and they LOVED it. My siser in law is vety particular too. Any way I will stick to your original recipe for banana pecan ice cream with my added ingredients. The added ingredients came from your amazing banana blueberry bread. What a God Given Gift you have! I am so very blessed. Thank You!!
★★★★★
YES made it again. Perfect! I just deleted 2 tablespoons of the maple syrup…all the flavors can be tasted! Own it its Really your recipe! Thank You it’s Yummy! Grateful. :)
★★★★★
That’s awesome. Happy the ice cream is getting so much love :)
Is it possible to substitute arrowroot starch for the tapioca starch? Thank you!
Yes, absolutely. Enjoy :)
Wonderful, thank you! Trying to use up what I already have on hand. Incidentally, I made your recipe for blueberry jam last week – simply lovely!
Awesome! So happy you liked it :)
Mmmm, banana nice cream with nut butter and maple syrup? This mis sounds divine, Audrey! Have to save this recipe for summer, thank you!
★★★★★
Yes, a bit of nut butter makes banana ice cream a lot more like real ice cream — so so good. But I don’t wait till summer — ice cream sort of happens year round :)
YUM! You can never go wrong with nana ice cream. Love the pecan twist!
The bit of pecan butter makes this so creamy and satisfying. Not as light as a typical nice cream, but a good treat when you feel like something more real ice cream-like :)
This recipe is perfect! I love adding cashew butter to banana ice cream! And pecans and maple make everything more magical and indulgent. I often have nice cream for dinner on Saturday nights, and this version will definitely make an epic Saturday night, if I can wait that long ;)
Hehe, why wait when there’s ice cream to be had ;) I know what you mean — I love, love a hint of cashew butter in nice cream too, but had some pecan butter on hand at one point and gave it a try and it was so delicious. A more pronounced “flavor” than just the creaminess of cashew butter, but so lovely with banana. Like a lazy banana pecan bread ?
I have it all backwards and have been eating more ice cream lately sinc it got cold for some reason, so I am all for is delicious bowl right about now! Plus bananas❤️ Plus I love how simple and no cooking required your no churn ice cream recipes are. Pecans really do pair well with so many things!
I know — I’m the same. The colder it gets, the more I find myself making nice cream and ice cream — it’s a paradox ?