Recipe: Cashew and Banana Ice Cream

I’m not a tremendous fan of sweets, but when I am craving something sweet, nothing else will do. I wanted something sweet for lunch today and thought to myself “No. That is ridiculous. This is an office.” “An office, for christsake,” I hissed. One hummus and lentil wrap with banana peppers and arugula later… I wanted something sweet… Lunch didn’t take.   After dinner tonight, again. “Sweeeeeeeeeettttttttttt.” And then I tried the Cashew Banana Ice Cream recipe from The Vegan Table  by Colleen Patrick-Goudreau. Try this tonight. Try this now. Begin stockpiling frozen bananas.

  • 3 cups frozen, sliced bananas (overly ripened)
  • 1/2 cup nut butter (I used a little cashew and a little almond.)
  • 1/8 tea sea salt (1/8 = a bit. I don’t measure all that reliably.)
  • 1/4-1/3 cup agave nectar (I added this last, to get the right texture.)
  • handful cashews (I used raw because that’s what I had around. If you use salted cashews*, maybe forego the earlier “bit” of sea salt.)

Puree the bananas first. Then add the nut butter and salt*, then agave nectar. When the texture is deliciously creamy, add the cashews and pulse roughly.

delicious vegan sweet treat

cashew and banana ice cream

And, at last, I am guilt-free and full : ) Good night.

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