Banana Cashew Ice Cream {Vegan and Paleo}

Pizzelles are a big thing around our house.  My husband has some fairly strong Sicilian roots, and he takes his Italian desserts seriously.  One of his favorites?  Star Anise Pizzelles.  We don’t eat them often because 1) we rarely eat wheat and 2) we eat them ALL in one day because we have no “off” switch with these tasty discs.

I made gluten-free pizelles earlier this week, (my husband and son ate them all in less than an hour), and formed miniature waffle cones.  Then I asked you to help me fill them.  You came up with some amazing suggestions.  Here’s a sample of some of the suggestions:

• Sweet Ricotta Cream
• Chocolate Chia Seed Pudding
• Nutella Mousse/Nutella Marshmallow Creme/Nutella Anything
• Tuna Poke with Avocado
• Pulled Pork
• Marmite
• Whipped Cauliflour and “Fried” Chicken
• Ben and Jerry’s new Jimmy Fallon Ice Cream (I love Jimmy.)

But the suggestion that hit home for me was Cashew Ice Cream.  Here’s why: I wanted to make a homemade version and have been experimenting with fast paleo recipes that don’t require a chemistry lesson from Mr. White or a trillion special ingredients.

Because ice cream should be easy and simple and thoroughly satisfying. And if we can make it healthy-ish, even better.

My favorite Sicilian gave me two thumbs up, which is hard to do.  He loves ice cream.  He loves pizzelles. Healthy ice cream in a quinoa pizzelle?  He’s in foodie love.

So, here it is.  (Oh, and I named it after the reader who inspired me! Thanks, Terri.)

Stephen’s Cashew Banana Ice Cream – Serves 1

Ingredients:

• 1 ripe banana, diced and then frozen solid
• 1 Tbsp (heaping) cashew butter
• 1/2 tsp grade B maple syrup (optional)
• dash of vanilla extract (seriously, a few drops will do)
• a pinch of cardamom or 3 drops cardamom bitters

Directions:

This takes some serious power so I suggest using a NutriBullet (what I use) or a BlendTec or Vitamix type of blender.  The banana is very solid and it could damage your less-powerful blenders.

1. Take frozen banana pieces and blend until smooth.  You will probably have to pulse it first several times, and then scrape down the sides of the blender before you blend.
2. Once banana is thoroughly blended, add the rest of the ingredients and blend until incorporated.  Be careful not to over blend, or your ice cream will be more like a warm milkshake.
3. Pop in the freezer for 30 minutes to firm up a bit, or eat right away. Top with chocolate chips, nuts, or blueberries.

If you want to try your hand at making mini-waffle cones, this quinoa flour recipe is perfect if you omit the baking soda.

Really, the possibilities are endless when you are using banana as the base.  I’m going to get creative this summer and see how many variations I can make.  Because ice cream.

Always Bananapants and Never Banana Hammocks,
Carrie