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Banana Nut Ice Cream

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Ingredients

Adjust Servings:
5 Burro Bananas
Coconut Jelly
3 tablespoon Irish Moss Gel
7 Walnuts
Star Anise optional

Banana Nut Ice Cream

This is a delicious home made banana vegan ice cream that can be made with a few simple ingredients and uses coconut jelly and Irish moss gel as thickener.

  • Serves 2
  • Easy

Ingredients

Directions

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Steps

1
Done
4-7 hours

Soak and strain the nuts

Soak the nuts for a few hours or over night, strain and remove any flaky skins for smoother texture.

2
Done

Prepare the coconut jelly

Scoop out your soft coconut jelly from a fresh coconut and place into blender - blend until smooth.

3
Done

Add bananas

Peel the bananas and place into blender. Blend together with the coconut jelly until smooth.

4
Done

Add Irish moss gel

Add 3-5 tablespoons of Irish moss gel then blend until smooth.

5
Done

Add optional ingredients

Add a dash of star anise or vanilla if you’d like and blend.

6
Done

Chop the walnuts

Pour the mixture into a bowl for storage and strain the water from your walnuts and chop into small pieces. The size of pebbles should work fine. They should chop rather easily after being soaked.

7
Done

Add walnuts to the mix

Pour your walnut pieces into your ice cream mix and stir to spread the nuts evenly. Use the back of a spoon to level the surface of your mixture.

8
Done
4-6 hours

Freeze it

Cover and place in the freezer for 4- 6 hours. Don’t freeze it too long or it becomes too hard. If you do leave it in too long just take it out and let it thaw for a bit before eating. Can also be cooled in the fridge or eaten at room temperature. It’s very sweet and the walnuts give it a nice crunch.

Adonai

Born in New York to a Jamaican family, studied Tae Kwon Do at the age of 7, started cooking at 12. Following Dr. Sebi since 2014, I currently work in China as an ESL teacher, and yes, I speak Chinese.

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