Ice Cream…… The one thing everyone loves. You can have all sorts of ice cream. When you are plant-based or vegan your options are somewhat limited when you buy vegan at the local grocer in the ” Ice Cream” department. With a few brands dabbling in the vegan options lately, The options are becoming more a wide range of plant-based and vegan selections for people.
When you can not get to the local grocer to buy your favorite vegan flavor you can always opt to make your own. You know exactly what you put in your Ice Cream. It is just as good, Just as creamy and the options you can make are endless. Simple ingredients. Plant-based options. Natural ingredients and flavors.
This recipe is one of many of my favorite vegan Ice Cream options I can make at home and I know exactly what Ingredients I put into my body. It Satisfies my Ice Cream cravings and it is healthier for you.
2 frozen bananas
2 tbsp maple syrup
1 tsp maca powder
1 tbsp vanilla extract
1/2 cup Plant-based milk of choice (unflavored and unsweetened)
1 tbsp melted vegan butter
1/4 cup roughly chopped pecans
- In a small saucepan over medium heat, add the butter and melt. Cook about 2-3 minutes or until lightly browned. Add the Pecans and toss to coat in the butter and cook additional 2-3 minutes or until the pecans turn golden. Remove from the pan to a paper lined tray to cool.
- In the meantime, while the pecans are cooling. In a food processor or high-speed blender add in the bananas, maple syrup, maca powder, vanilla, and milk. Blend until smooth and creamy. Usually takes about 2-3 minutes or so.
- Add the cooled pecan pieces and stir to combine with a spoon. Pour into a serving bowl and top with more pecans and pepitas.
This Cold Sweet Treat has a slight honeycomb taste due to the maca and a slight butter flavor from the buttered pecans. So delicious and creamy. A game changer for sure. I make this often when I get that craving for my favorite Ice Cream.