Using frozen bananas as a base for ice cream may be the best discovery for raw vegans. Frozen bananas blend beautifully and provide excellent sweetness and creaminess. In fact, you may prefer the way you feel after eating raw vegan banana-based ice cream. There’s no bloated or heavy feeling after eating a hefty scoop!

When you make your own ice cream, an ice cream maker or churning machine is often necessary. This recipe doesn’t call for either of those machines. All you need is a high-speed blender or food processor, plus the ingredients of course. Additionally, the only sugars you’ll need are in the bananas, plus a small amount of grade A maple syrup. It will be plenty sweet enough, but choosing the bananas will determine the level of sweetness. Ideally, you should use bananas tat are yellow with a little browning on the peel. Greenish-yellow bananas are not as sweet and do not lend themselves to homemade ice cream. And don’t forget to remove the peels when you place the bananas in the freezer. A rookie mistake is leaving the peel on!

You might be wondering, “How is this a raw vegan rendition of butter pecan ice cream?” Well, class, the addition of raw almond butter and raw tahini contribute to that signature flavor you know and love. Tahini may seem like an odd choice for dessert, but it adds wonderful creaminess and a buttery flavor. Additionally, the vanilla adds a nice layer of flavor to the ice cream. Lastly, the bold and distinct flavor of pecans seal the deal in the flavor department. You don’t blend them with the other ingredients; rather, you wait to fold in the chopped chunks to the blended mixture.