Banana Ice Cream (Vegan/Dairy Friendly)

• 4 medium frozen bananas (read *Note below)
• 2 tablespoons agave nectar, to taste (honey, raw sugar, or other sugar can be substituted)
• 1 (5 5/8 ounce) can coconut milk (can use other substitute including but not limited to soy milk, rice milk, almond milk, etc.)
• 1 teaspoon vanilla extract (not imitation)
• 34 cup pecans or 34 cup walnuts, toasted
• 1 tablespoon maple syrup (*not* imitation!)
• coarse salt (I used Sicilian sea salt)

1. *Note: I took 4 frozen bananas and set them on the counter top for about 10 minutes.
2. After 10 minutes the bananas were just starting to soften.
3. Next, each banana was carefully slit down the side, peel removed, and cut into 1/2" slices.
4. Place the bananas slices, agave (or other sugar of choice), coconut milk and vanilla extract in a food processor.
5. Blend until creamy, scraping down the sides as necessary.
6. Don't worry if a few bananas pieces don't completely blend-if that won't bother you.
7. The mixture was transferred to an ice cream maker and churned for close to 15 minutes.
8. Finally, the ice cream was placed in a freezer container, covered and left to freeze firmly-at least 4 hours.
9. Garnish:.Toast the pecans or walnuts.
10. Transfer to a bowl and stir in the maple syrup and coarse salt, to taste.
11. Cool briefly then garnish each serving of ice cream with a small spoonful of the mixture.
12. Servings are estimated.
13. Preparation time includes the churning.
14. Churning time may vary depending on your ice cream maker.

bananas, agave nectar, coconut milk, vanilla, pecans, maple syrup, salt

Taken from www.food.com/recipe/banana-ice-cream-vegan-dairy-friendly-462661 (may not work)