Dear friends here is the recipe for a great, in-no-time prepared vegan banana ice-cream. I made this ice-cream a couple days ago when I did not know what to do with overripe bananas sitting on my kitchen counter. I hate (and I try never to do) to throw away any food, so making this ice-cream was the best way to use them.
The recipe is super-easy to make, but you need to wait a couple of hours to freeze bananas and later the whole ice-cream. Worth waiting, I promise.
3 soft, ripe Bananas
1-2 Tablespoons Cashew Butter (or your favorite nut butter)
Teaspoon of Cinnamon
Pinch of Salt
- Peel bananas, cut them into halves or smaller, and place them in the freezer for 3-4 hours or overnight
- Place frozen banana chunks into your blender, add spoon or two of cashew butter, add a good amount of cinnamon, pinch of salt, and if your bananas are not sweet enough, a drop of the honey. Blend until you’ll get a smooth & creamy texture
- Pour this cold banana-cashew cream into a glass container and put it back into the freezer until deep-frozen (some 3 hours)
- Serve by itself, with a spoon of cashew butter or try my favorite adult version – with a shot of Bailey’s.
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