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!
Nutrition Information: Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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!