Vegan Choco-Banana-Nut Ice Cream
Dreena Burton’s “Cashew Banana Ice Cream” recipe
Deena Burton rocks. She’s a vegan veteran that creates healthy vegan recipes. By that I mean, she doesn’t use white sugar, white flour or vegan substitutes (vegan cheese, vegan meat, etc). Instead, she relies on the basics like beans, fruit, vegetables, whole grains, nuts, seeds, etc. Her newest cookbook, Let them Eat Vegan!, is based on this principle.
I’ve already made several recipes from the book. While they have all been excellent, my favorite so far is the Black Bean, Quinoa & Sweet Potato Spicy Croquettes with the Pumpkin Seed Chipotle Cream. Ah-mazing. She gives very helpful tips with each recipe in the book (this I love).
She also includes loads of other great info – like the “Plant Powered Pantry and Kitchen Buzz” section, which lists common vegan ingredients, explanations of what they are, and how to best use them in recipes.
Thank you, thank you, thank you Oh Vegan Guru Dreena! For a vegan rookie like myself, you have been a very valuable resource!
So, about that Vegan Choco-Banana-Nut Ice Cream.
The first time I tried it, I followed Dreena’s recipe exactly. And it was marvelous. The next time, I got creative and personalized it a bit, which you can do, too. This is my latest favorite version…
This recipe is best when using frozen overripe bananas. Peel and slice (or just break into thirds like I do) before freezing. You’ll need 4-5 medium frozen overripe bananas for this recipe. (I’ve used just barely ripe bananas before and it wasn’t good.)
In a food processor, process bananas until they are roughly chopped.
Add the following ingredients and purée until very smooth, scraping downsides of the bowl as needed:
- ½ cup of your favorite nut or seed butter* (peanut, cashew, almond, macadamia, etc – or a combination)
- ⅛ tsp. sea salt
- ⅛ to ¼ cup pure maple syrup*
- ⅛ to ¼ cup cocoa powder*
- 1 tsp. vanilla extract (I used the real stuff from Mexico – even better.)
*I used a locally made, 100% organic product by Naturally Nutty called Pepita Sun Seed Butter. It’s made with Flax Seed, Hemp Seed, Pumpkin Seed and Sunflower Seed. This stuff is soooooo good.
Add just ⅛ cup of the maple syrup and cocoa powder at first. Add more based on your personal taste.
Briefly pulse in ⅛ cup vegan mini chocolate chips (like Enjoy Life Semi-Sweet Mini Chips).
I like it best right away, when the consistency is much like soft serve.
Transfer the rest to a freezer-safe container and store it in the freezer. It gets really hard in the freezer, so you may want to let it set for a few minutes before scooping and/or dip your ice cream scoop in warm water first.
Garnish with cashews and vegan mini chocolate chips and DIG IN!!!