The East Community Guide - Gainesville, FL oct 2017 the east take 2 | Page 13

Ingredients
½ cup Vanilla Almond milk
1 ½ tablespoons coconut oil or vegan butter
3 ripe bananas
1 cup chopped pecans, divided
3 tablespoons pure maple syrup, divided
1/8 teaspoon cinnamon
Instructions
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.
13