Recipe: Banana Vegan Ice Cream Topped with Keenwah and Date Syrup
It's the last week of summer but we're going to party like it's the first. Who needs an ice cream sundae when you could have a Nice Cream Monday? This fruit-based, dairy-free ice cream fake out of a favorite of ours, and is easily jazzed up with a wide variety of toppings. Here's our secret recipe - grab a spoon!
Ingredient (yes, that's right, there's only one ingredient):
4-6 very ripe bananas, peeled and cut into small pieces
Spread out banana pieces in a large, resealable plastic bag and freeze 1-2 hours.
Place frozen banana pieces in a food processor or high-speed blender and blend until creamy. Scrape down the sides with a rubber spatula as needed. Add a splash of almond milk (optional) to speed up the process and achieve a cream(ier) texture. The final consistency will be similar to soft serve.
Place a few scoops of Nice Cream in a small bowl and drizzle with date syrup. You could make your own date syrup or use our personal favorite Date Lady (she also makes a killer caramel sauce). For final crunch, add some smashed up our I Heart Keenwah Almond Quinoa Clusters for a sweet n' salty sundae, or rather, Monday too good to share!
Now onto the toppings!