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Categories:
bananas toppings frozen strawberries pineapple Wax Orchards walnuts coconut ground flax strawberries cream bananas unsweetened vanilla soy milk NUT CREAM nuts vanilla soy milk dates
Viewed: 77 - Published at: 9 years agoIngredients
- 4 bananas, sliced in half lengthwise
- TOPPINGS
- 1/2 cup frozen strawberries, thawed
- 1/3 cup canned crushed pineapple
- 4 tablespoons Wax Orchards fudge sauce (may be found in health food stores)
- 4 tablespoons walnuts, chopped
- 1/3 cup unsweetened shredded coconut
- 4 tablespoons ground flax seed, optional
- 2 organic strawberries, halved (optional)
- ICE CREAM
- 6 frozen bananas
- 1/4 cup unsweetened vanilla soy milk
- NUT CREAM
- 1 1/3 cups raw macadamia nuts or cashews
- 1 cup vanilla soy milk
- 2/3 cup dates, pitted
Method
- Make sure to freeze ripe bananas (peeled & placed in a plastic bag) at least 24 hrs. before making this recipe.
- TOPPINGS
- It's important to have all the toppings ready before making the ice cream so that it won't melt before serving. You may either place toppings in small bowls for each person to use whichever toppings they desire or you can make them up yourself.
- ICE CREAM
- Place frozen bananas and soy milk in a high-powered blender and blend just until smooth. Add more soy milk, a little at a time, if needed.
- MACADAMIA NUT CREAM
- Blend nuts, soy milk, and dates together in a high powered blender.
- Place each banana half on sides of banana split dish or any other banana sized bowl. Place three scoops of ice cream in the middle of the bananas. Place strawberries, pineapple, and fudge sauce, then nut cream on separate scoops. Top with walnuts and coconut. Sprinkle with flax seeds, if desired. Place 1/2 strawberry on top of middle scoop, if desired.
