What’s more impressive than making your own homemade ICECREAM??
Forget those preservatives and cow hormones (old school!!), enjoy the freedom of knowing each ingredient in your dessert!
One night, I had a serious temptation for ice cream the way I use to enjoy it when I was not vegan, and I decided that I missed butter pecan ice cream. So I was off to find a vegan recipe, and sadly didn’t find one I liked, so I recreated my own.
This is a great way to get healthy fats into your diet. And it is Delicious!! Perfect for a summer night outdoors or watching a movie and hanging out with friends. I would definitely consider this a comfort food.
The first time I made this, I used pecans, but I ran out so I used soaked almonds instead (soaking nuts is important because it releases rancid stuff inside that you wouldn’t want to otherwise eat). In my opinion, the caramelized baked pecans tasted better, but were obviously not as healthy as the raw almonds, so you can choose which nut you prefer for this recipe:)
Homemade Vegan Banana Butter Almond/Pecan Ice CreamPrint Recipe
- 2 Large Bananas
- 1 Can of Coconut Milk
- 2 tsp Pure Vanilla Extract
- 4 Tbsp Earth Balance Butter
- 2 Tbsp Maple Syrup (Grade B)
- 2 Tbsp Cup Brown Sugar
- 1 Tbsp Honey
- 2 tsp Sea Salt
- 2 Tbsp Corn Starch (for thickening)
- 1 Cup Raw Almonds or Roasted Pecans
Blend all ingredients together until creamy and smooth (if you want your nuts whole and not chopped into the ice cream, put them in after you finish blending).
If you have an ice cream maker, pour mixture into ice cream maker and churn for 25 minutes or according to manufacturers instructions.
Otherwise, pour mixture into a bowl and place in freezer for 15 minutes. Take out and turn/mix by hand. Place back into freezer.
15 minutes later, mix again, and repeat every 15-30 minutes until you achieve your desired texture.
Scoop into a bowl and eat up