This dairy-free nice-cream recipe uses a banana base, plenty of sweet strawberries, and dairy-free milk for a super-creamy ice cream treat that's filled with vitamin C, vitamin B6, potassium and fiber. After pouring on some homemade hot fudge and sprinkling on a handful of raw pecans, you’ll be left with a sweet treat that’s healthier and more delicious than anything you’ll find at the supermarket.
Cook Time
20 min.
Quantity
1 sundae
Ingredients
Ice Cream
5 medium-sized bananas
10 to 15 strawberries
¾ cup almond, coconut or soy milk
Raw unsalted pecan pieces for topping (optional)
Hot Fudge
¼ cup raw coconut oil
¼ cup maple syrup
½ cup cacao powder
1 tsp vanilla extract
Directions
To make the ice cream:
1. Cut bananas into chunks and strawberries into halves and put them in a freezer-safe container. Put them in the freezer for a few hours, or until frozen.
2. Put the fruit in a high-speed blender and add ¾ cup soy milk, or the plant-based milk of your choice. If you want your ice cream to be a little sweeter. Blend until smooth.
3. Pour ice cream back into container and freeze for a few hours.
4. Once solid, it’s ready to scoop and enjoy.
To make the hot fudge:
1. In a small saucepan, melt coconut oil over low heat.
2. Once completely liquified, slowly stir in the cacao powder and vanilla extract until smooth with a whisk.
3. Pour in the maple syrup, constantly stirring. Once the sauce thickens, remove from heat.
4. Immediately pour over ice cream and sprinkle on your pecans.
