The perfect icy, cool weekend treat. This home-made vegan and refined sugar free vanilla ice cream is the coolest way to beat the heat! While the cashew butter adds a protein punch, the coconut cream gives it a super creamy texture, hints of vanilla and almond extract add their own charm.
5 bananas, frozen
½ cup coconut cream
¼ cup cashew butter, unsweetened
¼ cup maple syrup
1 tsp vanilla extract
¼ tsp almond extract
1 vanilla bean pod
Hazelnut Chocolate Spread
- Peel, slice and freeze the bananas a day in advance.
- Add all the ingredients to a food processor. Slice the vanilla bean pod down the center, lengthwise. Scrape the beans out of the pod and add them to the food processor as well. Blend everything until well combined.
- Add coconut cream, a little at time until ice cream consistency is reached.
- Garnish with toppings of your choice.
- Serve chilled. Enjoy!