Butter Pecan Ice Cream (Vegan, gluten free, low fat, sugar free)
Ingredients:
Mix agave nectar and maple syrup together and toss with chopped pecans to coat. Spread coated pecans on a parchment lined cookie sheet and toast at 300 degrees for about an hour. Refrigerate for 20 minutes to an hour.
Blend bananas, candied pecans, vanilla and coconut milk (if using) together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Top with a few of the candied pecans.
Variation: Substitute walnuts in place of pecans.
Ingredients:
- 2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
- 1 c. pecans,roughly chopped
- 1 tsp agave nectar
- 1 tsp maple syrup
- 1 tsp vanilla
- 2 Tbsp coconut milk (optional)
Mix agave nectar and maple syrup together and toss with chopped pecans to coat. Spread coated pecans on a parchment lined cookie sheet and toast at 300 degrees for about an hour. Refrigerate for 20 minutes to an hour.
Blend bananas, candied pecans, vanilla and coconut milk (if using) together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Top with a few of the candied pecans.
Variation: Substitute walnuts in place of pecans.
