1/2 cup walnuts, crushed
1/8 tsp Himalayan salt
Instructions:
Begin by gathering all your ingredients and ensuring your bananas are sliced and frozen.
In a high-speed blender, combine the frozen banana slices, maple syrup, plant-based milk, and Himalayan salt.
Blend the ingredients on high speed until you achieve a smooth and thick consistency. Be sure to scrape down the sides of the blender if necessary to ensure even mixing.
Once the mixture reaches the desired consistency, transfer it to a freezer-safe container.
Stir in the crushed walnuts, ensuring they are evenly distributed throughout the mixture.
Place the container in the freezer and allow the nicecream to freeze for approximately 4 hours, or until it is completely frozen.
Once the nicecream is frozen, remove it from the freezer and let it sit at room temperature for a few minutes to soften slightly before serving.
To serve, scoop the Maple Walnut Nicecream into bowls and top with additional crushed walnuts and a drizzle of maple syrup for added sweetness.
Additional Notes:
For a smoother texture, you can add a splash more plant-based milk while blending.
Experiment with different toppings such as fresh fruit, chocolate chips, or shredded coconut for added variety.
Leftover nicecream can be stored in the freezer for up to one week. Simply thaw it slightly before serving.
This recipe is not only vegan-friendly but also gluten-free, making it suitable for a wide range of dietary preferences.
About Nicecream:
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