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VEGETARIANISM : THE NOBLE WAY OF LIVING
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Chef & Author Marilyn Peterson's Sweet Summer Treat: Raw Vegan Banana Split Ice Cream
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Part 1. URL: |
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 Ingredients |
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Vegan Banana Splitz (Yield: 2 servings)
2 bananas, small, peeled and sliced lengthwise
6 scoops ice creams (3 scoops each per boat)
1 – 2 cups blueberry sauce
2 tablespoons pecans, chopped small
2 tablespoons vegan whipped cream
(Soy Whip, Rice Whip, or homemade raw vegan)
Garnish: mint leaves, strawberry fan
Vegan Strawberry Ice Cream (Yield: Serves 12 – 15)
1 quart coconut nectar juice
3½ cups strawberries
2 tablespoons coconut oil
2 cups cashews, raw
½ cup agave nectar
Vegan Coconut Date Ice cream (Yield: 2 cups)
1 can coconut milk (or blended fresh coconut meat and coconut juice)
15 dates, pitted
1 tablespoon coconut oil
½ cup coconut, dried, shredded
Vegan Tangy Lemon Tango Sorbet (Yields 8½ cups)
1 tablespoon fresh ginger, minced
½ cup water, pure
2¼ cups agave nectar
3 cups cashews, raw
4 cups lemon juice, fresh (Marilyn prefers Myer lemons as the best)
Blueberry Sauce
2 cups (1 pint) blueberries, fresh
4 – 6 tablespoons agave nectar, raw
1 teaspoon coconut oil
Raw Vegan Whipped Cream
Cashews
Agave (or dates)
Vanilla extract
Water
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 Directions
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- Take the strawberries, cut off the stems and wash them. Put them in a blender.
- Add some raw cashew nuts.
- Add in ¼ cup of agave nectar.
- Add in 1 tablespoon of coconut oil.
- Turn on the blender.
- Pour out the strawberry cream into a container and freeze it .
- To make coconut date ice cream, put in a blender 1 can of coconut milk.
- Add in 15 pitted dates.
- Add in 1 tablespoon of coconut oil.
- Turn on the blender.
- Add in the shredded coconut meat.
- Pour in the coconut ice cream into a container and freeze it.
- Please take them out 10 minutes before eating them, so that they can no have that icy feeling, and the texture will be perfect.
- To make Tangy Lemon Tango Sorbet, put in the cashew in the blender.
- Add in the lemon juice.
- Add in 1 tablespoon of mince fresh ginger.
- Add in ½ cup of pure water.
- Add in 2 ¼ cup of agave nectar.
- Turn on the blender. Start it on low.
- Pour them in into a container and freeze it.
- To make the banana boat, slice the banana.
- Scoop out the three different ice creams and arrange them on the banana.
- To make the blueberry sauce, blend some fresh blueberries and agave and some coconut oil.
- Pour the blueberry sauce on the banana and the ice cream.
- Put some soy whipped cream on top.
- Garnish it with some fresh strawberries.
- Sprinkle it with some nuts.
- Ready to be served.
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