When I switched to a vegan diet I remember thinking in the beginning “but what about ice cream, am I giving that up for good”? I honestly had no idea how many non-dairy options there are, and in fact there are probably 5 times as many today as there were 3.5 years ago when I stopped eating dairy. Pretty awesome! Give them a chance if you’ve never tried a non-dairy ice cream, some are made from coconut milk, others from almond milk, some soy milk – there’s definitely a lot of different flavors to sample and they’re equally as delicious I promise you! This way you are also voting with your dollar and refusing to support the dairy industry and it’s exploitation of beautiful animals(cows). There is no need to consume the milk of a cow when we have so many other nutritious options to choose from. 🙂
The thing with all pre-packaged ice creams though is they are loaded with added sugar and a very long cocktail of many other ingredients I can’t pronounce. This includes the vegan ones. So as much as I enjoy an occasional vegan ice cream, and the ease of picking it up at the store, I MUCH prefer a super healthy homemade ice cream instead. And frankly the store-bought ice creams, of any type, don’t make me feel very good after eating them.
This butter pecan ice cream base has one ingredient – frozen bananas.
The taste when I first started eating it years back just blew my mind because it wasn’t like a banana and wasn’t at all what I expected.
The key to a sweet, delicious & creamy banana ice cream is to make sure your bananas are RIPE when you peel and freeze them. With spots on them like this photo but even more ripe if you can. I like to freeze them when they are just past this point but before they start to get over-mushy and almost soggy. Basically, do not freeze a banana that has any green left on the peel (unless the inside is extremely sweet and the peel isn’t reflecting that because of them being gas-ripened.. this has happened before where the bananas just stay green). Don’t forget to peel before freezing too, it doesn’t work out well the other way lol – and yes we know by experience.
The combination of peanut butter and pecans was amazing and I just had to share. My mom always loved butter pecan ice cream and I basically accidentally made this a couple weeks ago and it was an awesome surprise! The pecans got really sweet from the banana and peanut butter and taste like they were glazed! My gosh it was yummy. Totally hit the spot and felt like a naughty food indulgence! 😉 except you could eat this guilt-free all day!
An awesome vegan substitute for the dairy version of butter pecan. Just 3 ingredients including a base of ice cream made only from bananas! Super easy and quick
1. Add your frozen bananas to a high-speed blender and blend on high until it starts to create a vortex in the center of the blender. (A blender with a masher through the lid works best, but you can make the others work by starting and stopping it and using a spoon to push it down in between. You can also use a food processor which works really well too. If you're having a hard time blending it you can add a tiny bit of water.)
2. Swirl in your peanut butter.
3. Swirl in your pecans.
4. Drool over how ridiculously easy, healthy & delicious this is.
Go ahead.. eat if for breakfast, lunch and dinner. No judgment here. 🙂
*Reminder: Make sure your bananas are fully ripe - they should have plenty of spots on them! This is when they're more easily digestible and also much sweeter. If you freeze them before they're fully ripe you're going to be extremely disappointed 😛
The opportunities with banana ice cream are endless!
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