Banana ice cream3 generous servings
3 large frozen bananas, broken into chunks (must be frozen to work)
1 cup raw cashews
1 cup non-dairy milk (plus additional if necessary)
1/4 cup agave or maple syrup or honey (non-vegan)
2 teaspoons vanilla extract (or scrapings from one vanilla bean)
1/4 teaspoon cinnamon
3 tablespoons cocoa nibs (optional)
3/4 cup fruit in small pieces (raspberries, strawberries, peaches are good) (optional)
In a high speed blender, put all the ingredients except the cocoa nibs and fruit. Blend until smooth, adding additional milk if necessary until the mixture resembles soft serve ice cream. By hand stir in the the cocoa nibs and fruit pieces if you are using them so they will remain in chunks. It is ready to serve at this point. If you would like a firmer, scoopable texture. process the mixture in an ice cream maker or pour into a freezer safe container and let freeze until firm enough to scoop. Serve with your favorite toppings.
If you keep frozen bananas on hand in your freezer, you can whip this up any time.
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