3-4 bananas, broken into chunks and frozen overnight
1 scoop PlantFusion Vanilla Bean
*Makes one 16-ounce smoothie
Place bananas and PlantFusion in a food processor and blend for a few minutes to create a smooth soft serve like texture.
Be sure to scrape down the edges of the bowl a few times to incorporate the bananas.
Keep blending until no chunks remain.
Scoop into two bowls and garnish with fruit and nuts.
Or see options below for sundae and topping ideas.
Sundae and Topping Ideas
Toast 3 tablespoons shredded coconut in a small skillet over a medium flame, stirring continuously until golden brown. Remove from heat. Sprinkle over ice cream and garnish with pineapple chunks.
Blend 1 tablespoon minced ginger and 1 tablespoon coconut extract in with the bananas. Garnish with chopped crystalized ginger.
Mint Chocolate Chip
After blending bananas, add in 1 teaspoon mint extract and ¼ cup vegan chocolate chips and blend until chocolate chips are chopped up slightly. Garnish with fresh chopped mint.
Blend in ½ cup frozen strawberries in with the bananas. Garnish with a dash of cinnamon and nutmeg.
Salted Pecan and Peaches
Blend ½ cup frozen peaches in with the bananas. Heat ¼ cup chopped pecans and ½ teaspoon sea salt in a skillet over a medium flame. Stir continuously and toast pecans until they are brown and fragrant, about 2 minutes. Garnish ice cream with pecans.
Top with Rosemary Berry Sauce on from French Toast.
Recipe created by Christy Morgan, The Blissful & Fit Chef