If I were to create a list of all my ‘must haves’ to successfully stock a pantry and fridge, almond milk would be at the top of the list! I love, love, love almond milk (and coconut milk too!)! Almond milk is something I always have stocked in my fridge because I use it in everything. From drinking it straight up, ice cold, to adding it to my smoothies, oatmeal and various baked goods and treats. Not only is almond milk super tasty and nutritious, I have even had success cooking with almond milk whenever I have needed to adapt a recipe to meet dietary restrictions when cooking for friends and family. Obviously it is a tragic day when I run out of my beloved almond milk, but luckily Safeway carries a variety of almond milk including Silk Vanilla Almondmilk Protein + Fiber to help me get my almond milk fix!
Even though the calendar didn’t say it was officially summer until just a few days ago; here in Texas, we are well into our hot and humid days. To beat the heat, ice cold frozen treats are a must! Inspired by one of my favorite fridge necessities (almond milk), I wanted to create a creamy ice cold treat that anyone (no matter your diet) could eat!
If you haven’t tried the famous banana ice cream (frozen bananas blended to soft serve perfection), then you don’t know what you are missing! I wanted this Vegan Butter Pecan Ice Cream to start with a frozen banana base, but didn’t want an over powering banana flavor. Freezing some of the almond milk into ice cube trays, helped achieve that ‘soft serve’ texture without needing a ton of bananas.
Add in some candied pecans a dash of cinnamon and you have Vegan Butter Pecan Ice Cream that will be a huge hit with vegans and non-vegans alike!
Rich and creamy, vegan ice cream, loaded with candied pecans and a dash of cinnamon.
½ cup Silk Vanilla Almondmilk Protein + Fiber, divided
1 ½ tablespoons coconut oil or vegan butter, divided
3 ripe bananas
1 cup chopped pecans, divided
3 tablespoons pure maple syrup, divided
1/8 teaspoon cinnamon
Pour ¼ cup vanilla almond milk into ice cube trays and freeze, until solid, 4-24 hours.
Meanwhile, heat ½ tablespoon coconut oil in a large skillet over medium-high heat. Peel bananas and slice bananas in half lengthwise and lay the bananas cut side down in the melted coconut oil. Cook for 2-3 minutes, or until the bananas are caramelized on the underside. Using a spatula, flip bananas and cook for an additional 2-3 minutes, or until caramelized on top. Remove bananas from skillet. Set aside to cool completely. Once bananas are cooled, slice into smaller pieces and transfer to baking sheet or plate. Place bananas in freezer and freeze, in a single layer, until frozen solid, 4-24 hours.
To prepare candied pecans, heat ½ tablespoon coconut oil in a large skillet over medium-high heat. Add chopped pecans, and toast until fragrant, approximately 2-3 minutes, stirring occasionally. Remove half of the pecans and set aside. Add 1 tablespoon maple syrup to the remaining pecans in the skillet and stir. Cook for an additional 1-2 minutes, stirring constantly. Set candied pecans aside to cool.
To prepare ice cream, place remaining ½ cup toasted pecans in a blender or food processor. Blend at high speed for 1-2 minutes, or until pecans become course and crumbly; scraping down the sides as needed. Add remaining ½ tablespoon coconut oil and blend at high speed until pecans start to become smooth and start to resemble almond butter.
Add frozen caramelized bananas, frozen almond milk, 2 tablespoons maple syrup, cinnamon and 1-2 tablespoons vanilla almond milk to food processor. Blend until smooth and creamy, adding additional almond milk as needed to reach desired consistency.
Pour ice cream into a bowl and stir in candied pecans. Serve immediately for soft serve ice cream, or for firmer ice cream, transfer to freezer and freeze for 1-2 hours, or until ready to eat.