This takes a little time but I swear it's SO WORTH IT! Plus you and your soul will feel much better not supporting the insanely cruel and nasty dairy industry! Sonny-boy loved the whole process and thought it was the best ice cream he's ever had! If you don't have the time to do the step of baking the nuts, no worries it really is good the raw way too! Enjoy~
Butter Pecan Ice Cream
(Vegan, gluten free, low fat, sugar free)
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)
Directions:
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.
from: the amazing - clean green simple site: http://cleangreensimple.com/2011/03/vegan-ice-cream-without-a-machine/
