This creamy, sweet, delicious but super simple recipe for Espresso Banana Ice Cream complete with crunchy Caramelized Pecans is the dreamiest of desserts. Topping the ice cream
with the sweet maple pecans just adds something truly special, decadent and unbelievably tasty to this vegan ice cream bowl.
Espresso Banana Ice Cream With Caramelized Pecans
- 2 frozen bananas
- 3 tsp instant coffee (dissolved in 30ml hot water and allowed to cool at room temperature)
- 1tbsp cashew butter (optional)
- 80g pecans
- 1 tbsp maple syrup
Pre-heat the oven to 150 degrees celsius
Start by making the caramelised pecans. To do this, add the pecans on top of a cling film, drizzle over maple syrup ensuring all the nuts are well coated. Wrap the pecan nuts up in the foil and place into the oven to toast for 8 minutes. Allow to cool whilst you make the banana ice cream.
Add the frozen banana, cooled coffee and cashew butter if using your Ninja Kitchen
food processor. Blend!
Stop the blender and give the mixture a stir then blend again a few times to ensure a creamy, smooth result. Don’t be tempted to add more liquid – just be
Spoon the creamy ice cream like mixture into a bowl and top with the caramelized pecans for a sweet and indulgent yet healthy dessert!