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Banana Claw - Vegan Ice Cream
A rich vegan ice cream, made from bananas, full of caramel, laced with chocolate covered cashews.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Dessert
Servings:
1
pint
Author:
Valerie Mates
Ingredients
Chocolate Covered Cashews:
1/4
cup
chocolate chips
such as
Equal Exchange semisweet chocolate chips
6
tablespoons
cashews
Caramel:
5-6
dates
with no pits
2 1/4
teaspoons
almond butter
2
teaspoons
canola oil
3
tablespoons
water
3/8
teaspoon
salt
Ice Cream:
3
frozen bananas
broken into chunks
3
tablespoons
cocoa powder
1
perfectly ripe avocado
optional
1
teaspoon
vanilla extract
Instructions
Chocolate Covered Cashews:
Melt the chocolate chips in a small bowl in the microwave, by heating for 30 seconds and then stirring. Repeat until the chips are melted.
Stir in the cashews.
Pour into a quart-sized Ziplock bag.
Squeeze out the air, then zip the bag.
Use your fingers to spread out and separate the cashews throughout the bag.
Place the bag in the freezer.
Caramel:
Blend all caramel ingredients in a blender or food processor, until completely smooth.
Ice Cream:
Blend all of the ice cream ingredients in a food processor.
Remove the bag of cashews from the freezer.
While the bag is still closed, use your fingers to break apart the cashews, so that they are separate and not stuck together.
Pour the cashews into the ice cream, and gently stir them in.
Put half of the ice cream into a freezer-safe container. Smooth it out. Spread the caramel evenly on top. Add the rest of the ice cream on top.
You can eat the ice cream now, though it will still be soft, or leave it in the freezer to firm up.