Yesterday I made myself some chocolate ice cream, the vegan version. Frozen banana some agave and cocoa powder. But since chocolate isn’t my favorite ice cream flavor ( don’t get me wrong, I LOVE chocolate in every way/form.. but I find the ice cream kind a tad bit boring) I wanted to get some inspiration. Jessica from Clean Green Simple made “Butter Pecan Ice Cream” My favorite! And since she had these amazing pictures to go with the post (I just ate mine right out of the food processor… to save on dishes of course) here you go:
Butter Pecan Ice Cream (Vegan, gluten free, low fat, sugar free)
- 2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
- 1 c. pecans, roughly chopped
- 1 tsp agave nectar
- 1 tsp maple syrup
- 1 tsp vanilla
- 2 Tbsp coconut milk (optional)
Mix agave nectar and maple syrup together and toss with chopped pecans to coat. Spread coated pecans on a parchment lined cookie sheet and toast at 300 degrees for about an hour. Refrigerate for 20 minutes to an hour.
Blend bananas, candied pecans, vanilla and coconut milk (if using) together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Top with a few of the candied pecans.
All pictures and recipe from here, they are not mine :)