Banana and Walnut Vegan Ice Cream
Now that autumn is upon us and everyone is back to work I thought I would make a simple dessert recipe that I stumbled upon. Bananas make amazing ice cream all on their own! You don’t need any dairy additions to this recipe at all. For some reason when frozen, bananas take on a creamy consistency which is absolutely delicious. I’ve added walnuts to this recipe and some agave nectar to sweeten but don’t add too much as it is already incredibly sweet and depending on how ripe your bananas are you might not need much at all. Enjoy!
Serves 2
4 bananas – ripe!
50g walnuts (pecans work just as well) – chopped finely
Agave nectar (to taste)
Method
Slice bananas into thin discs and freeze for around an hour. Chop walnuts and then blend both the bananas and the walnuts with a hand whisk or a food processor. You should have the consistency of ice cream. Separate into bowls and drizzle with the agave nectar. For an extra antioxidant boost you could add a handful of berries – I like blueberries with this recipe.
Nutritional Benefits
Bananas are a fantastic source of potassium – this is an essential mineral for maintaining normal blood pressure and heart function. Did you know that one medium sized banana contains a mighty 400g of potassium? The other great thing about bananas is that given they come in their own yellow jackets they are a convenient snack to have anywhere. Walnuts are edible kernels obtained from trees belonging to the Juglandaceae family, Since ancient times, these nuts are revered as a symbol of intellectuality, since their bi-lobed kernels inside the shell resemble the human brain. The nuts are enriched with many health-benefiting nutrients, especially omega-3 fatty acids that are essential for a strong immune system.
With love,
Deliciously Miss V*
*An aspiring novelist who lives in London and turned vegan earlier this year
