I am not sure why I never tried maple pecan ice cream before, but I was recently floored by how delicious it was. IT WAS DELICIOUS! Where had this been all my life?? Well, I set out to recreate this tasty frozen treat with a plant-based twist! You know, VegInspired styled! You need to plan a bit for this recipe as you are going to need a couple of frozen bananas. We freeze our bananas when they start to get extra brown and spotty. Simply peel them, break them into 4 or 5 pieces and freeze on parchment paper, once they are frozen solid, transfer them to a freezer bag. We use ours within a few weeks to avoid freezer burn (and because we love banana ice cream! Get your spotty bananas into the freezer and let’s make this Maple Pecan Nice Cream!
Maple Pecan Nice Cream
- 2 whole bananas frozen
- 2-3 tbsp maple syrup (adjust according to desired sweetness)
- 1/2 tsp vanilla
- 1/4 cup pecans chopped
Pulse frozen bananas in a food processor **until crumbly; this is key – pulse only the bananas and be prepared for odd sounds and the food processor bouncing around the counter.
Turn food processor on for about 20 seconds after bananas are crumbly, then stop.
Add maple syrup and vanilla and process until ice cream texture, scraping down sides as needed
Add pecans and pulse to combine
Serve (I will usually scoop it out and place it in the freezer while I clean the food processor, so it sets a bit).
I really hope you enjoy this recipe. It was such a great treat and so reminiscent of maple pecan ice cream without all the added fat and refined sugar. Please snap a pic and share on Social Media #veginspiredfoodie so we can find you!
Until next time, Eat More Plants & Live VegInspired
**We use a food processor because we feel it is easier to get the ice cream out and it the pulsing of the bananas, in the beginning, creates a creamier texture. Feel free to use a high-efficiency blend and let us know in the comments how it turned out!