Desserts
Vegan Banana Maple Pecan Ice Cream
Recipe by Ninja Kitchen
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- 400g ripe bananas, peeled
- 75g maple syrup, plus extra to serve
- 75g pecan halves, for mix-in
Utensils
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Step 1
Mash bananas well in a large bowl then spoon into the tub. Stir in maple syrup then place storage lid on tub and freeze for 24 hours.
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Step 2
While base is freezing, preheat oven to 180°C. Spread pecans on lined baking tray and cook for 6 minutes, or until lightly toasted. Allow to cool and store in an airtight container if not using immediately.
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Step 3
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
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Step 4
Select ICE CREAM.
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Step 5
With a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add pecan halves to hole (save four for serving) then process using the MIX-IN program.
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Step 6
Once processing is complete, remove ice cream from tub and serve immediately with a pecan half on each serving.
