Eating Pegan Recipe | Vegan Banana Cream Pie Blizzards

Vegan Banana Cream Pie Blizzards

1 cup raw cashews (soaked for 6 hours or overnight then drained)
1 cup unsweetened almond or coconut milk (light or full fat)
1 tsp pure vanilla extract
5-7 whole medjool dates (pitted // if dry, soak in hot water for 10 minutes then drain)
2 Tbsp banana powder (ground banana chips)
2 Tbsp coconut oil (melted)
1 just ripe banana (sliced)
Crushed vegan-friendly cookies (such as Nabisco Original Graham Crackers // optional)

  • The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain thoroughly before adding to blender.
  • Grind your banana chips in a coffee or spice grinder or with a mortar and pestle. If using a spice grinder, not all of the chips will grind. Pick out parts that didn't grind for other uses.
  • Add all ice cream ingredients EXCEPT raw banana and cookies to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or "puree" setting if you have it to get it completely creamy and blended. Taste and adjust flavor as needed, adding more banana powder or dates if desired.
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