This Banana Walnut Ice Cream recipe makes wonderfully creamy ice cream due to it's extensive use of bananas and cashew butter This vegan ice cream is further enhanced with non-dairy milk, walnuts and a touch of vanilla extract.
½ cup sugar
¼ cup non-dairy milk
1 ¾ cups non-dairy milk
1 over ripe banana, peeled
½ c cashew butter
1 tsp vanilla extract
¾ c chopped walnuts
In a medium saucepan, whisk the sugar and ¼ cup non-dairy milk under medium heat until the sugar is dissolved.
Transfer the sugar and non-dairy milk mixture to a food processor or blender and add the 1 ¾ cups non-dairy milk, banana, cashew butter and vanilla extract. Process until smooth. If using a blender, you may need to process in two batches.
Transfer to a bowl and stir in the walnuts. Place in the refrigerator to cool for about one hour.
Mix in an ice cream maker for 30-45 minutes. Put in the freezer for 3 hours.