This recipe is based around the magic trick of putting frozen bananas in the blender to make soft-serve ice cream. Recently I’ve discovered some raw dark agave nectar that tastes like caramel, along with hulled hemp seeds and found combining these with the ice cream makes a delicious caramel sundae. If you don’t have hemp seeds, any other crushed-up nut would be fine to replace it with. The caramel sauce recipe in this post would be a good replacement for the agave.
To freeze bananas, peel them and place them in the freezer in a container or bag. If you’re in a hurry you can slice them up really small, but I usually just break them in half and leave them in there for at least a few hours. Once they’re frozen they’ll last in there for months, so if you find some cheap bananas this is a quick way to store them for use later in this ice cream, as well as for smoothies and cakes.
Makes 1 big serve, or 2 small
Gluten-free, soy-free, raw
2 bananas, frozen
1/3 cup vegan milk (use a raw nut milk if you want it to be 100% raw)
2-3 teaspoons dark raw agave or date caramel sauce, for drizzling
hulled hemp seeds, or crushed-up nuts, for sprinkling
In a blender place the bananas and vegan milk. Leave to sit for a minute (not very long though) and then blend until it resembles soft-serve ice cream. You may need to stir it a couple of times during the blending to help it blend evenly.
Place on your serving dish, drizzle with dark raw agave and sprinkle with hulled hemp seeds. Eat right away.