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.
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.
- 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
- additional toasted pecans
- a bit of melted chocolate or some simple diy magic shell
- 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!