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Categories:Viewed: 65 - Published at: 9 years ago
Ingredients
- 4 medium frozen bananas (read *Note below)
- 2 tablespoons agave nectar, to taste (honey, raw sugar, or other sugar can be substituted)
- 1 (5 5/8 ounce) can coconut milk (can use other substitute including but not limited to soy milk, rice milk, almond milk, etc.)
- 1 teaspoon vanilla extract (not imitation)
- 34 cup pecans or 34 cup walnuts, toasted
- 1 tablespoon maple syrup (*not* imitation!)
- coarse salt (I used Sicilian sea salt)
Method
- *Note: I took 4 frozen bananas and set them on the counter top for about 10 minutes.
- After 10 minutes the bananas were just starting to soften.
- Next, each banana was carefully slit down the side, peel removed, and cut into 1/2" slices.
- Place the bananas slices, agave (or other sugar of choice), coconut milk and vanilla extract in a food processor.
- Blend until creamy, scraping down the sides as necessary.
- Don't worry if a few bananas pieces don't completely blend-if that won't bother you.
- The mixture was transferred to an ice cream maker and churned for close to 15 minutes.
- Finally, the ice cream was placed in a freezer container, covered and left to freeze firmly-at least 4 hours.
- Garnish:.Toast the pecans or walnuts.
- Transfer to a bowl and stir in the maple syrup and coarse salt, to taste.
- Cool briefly then garnish each serving of ice cream with a small spoonful of the mixture.
- Servings are estimated.
- Preparation time includes the churning.
- Churning time may vary depending on your ice cream maker.
