Vegan ice cream sundae

Banana/raspberry/cocoa nib ice cream sundae

Summer may be coming to an end here, but one of my favorite summer treats (or really any time of year) is ice cream.  Here's a vegan version that can be easily made in a high speed blender in just a few minutes.

Banana ice cream

3 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.

Thanks for reading!

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