Vegan Banana Ice Cream

Servings: 15
Preparation Time: 10 minutes
Cook Time: 10 minutes

---

Ingredients

Banana Ice Cream:

• 4 ripe bananas, sliced and frozen

Pecan Topping (optional):

• 2 cups pecans, roughly chopped
• 1/8 cup agave syrup
• Himalayan salt, to taste

---

Instructions

Banana Ice Cream:

1. Blend:
   • Place the frozen banana slices in a food processor.
   • Blend until smooth and creamy. It may appear crumbly at first, but after about 5 minutes, it will transform into creamy ice cream.
2. Serve or Store:
   • For soft-serve consistency, serve immediately.
   • For firmer ice cream, transfer the mixture to a freezer-safe container and freeze until solid. Let it soften for a few minutes before scooping.

---

Pecan Topping:

1. Prepare:
   • Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
2. Mix:
   • Spread the chopped pecans on the baking sheet and drizzle with agave syrup. Mix thoroughly.
   • Sprinkle with a pinch of Himalayan salt and spread the mixture in a single layer.
3. Roast:
   • Bake for 8-10 minutes, keeping an eye on the edges as they brown more quickly.
   • Remove from the oven once lightly browned and allow the mixture to cool and crisp up.

---

To Serve:

Scoop the banana ice cream into bowls and garnish with the crunchy pecan topping for added texture and flavor.

Tip:
Enhance the flavor with a drizzle of maple syrup or a sprinkle of cinnamon over the ice cream.