Recipe: Banana Splits

Soy Ice-Cream

1 cup soy milk
1 box firm silken tofu
1/2 cup cashews raw, rinsed

1/2 to 3/4 cup Florida cane crystals
1/2 cup coconut milk
3 Tablespoons better than milk powder, original
1 teaspoon vanilla powder
1/2 teaspoon salt

In blender add; all ingredients. Start blender out on low and then turn to high speed. If you do not have a high powered blender like a vita-mix you want to make sure the nuts are creamy. Blend for 4-5 minutes. Place in a Freezer storage container until frozen or ready to use. I will remove from freezer and let sit for just a few minutes before serving.

Carob Ice-Cream; Add 2 Tablespoons of carob powder to half the batter, blend for an additional 1-2 minutes.

Strawberry Ice-Cream; Blend an additional ½ cup of cashews at the beginning of the process to add additional fat because of the fruit. Add 1½ cup frozen strawberries and blend for 2-3 minutes or until strawberries are smooth. Dice ½ cup frozen or fresh strawberries and add to the mix and stir with spoon. Freeze and serve.

Sauces for Ice Cream and Banana Splits

Carob Sauce

1 cup coconut milk, canned
1 cup carob chips, vegan malted sweetened
1/3 cup Florida cane crystals
1/2 soy milk
2 Tablespoons arrowroot powder

In blender combine all ingredients until creamy smooth. In a medium sauce pan bring to a simmer for 2-3 minutes stirring continuously. Pour into a small serving bowl to cool. Serve over your favorite ice-cream.

Strawberry Sauce

1 cup frozen concentrated white grape juice, fruit sweetened
3 cups frozen or fresh strawberries
2 Tablespoons arrowroot powder
1/4 cup Florida cane crystals
1/8 cup water

In a medium sauce pan bring grape juice, strawberries and cane crystals to a boil. Simmer for 4-5 minutes. Make slurry with the arrowroot powder and water, stir and add to berry mixture stirring continuously.

Banana Split

1 scoop Strawberry soy ice-cream
1 scoop carob soy ice-cream
1 banana sliced in half, length
2-3 Tablespoons carob sauce
2-3 Tablespoons strawberry sauce
1/4 cup soy whipped topping
2-3 Tablespoons toasted pecans, diced fine
2- Cherries, fresh
1 banana split boat-dish

Slice banana in half length wise and place in dish. Take 1 scoop of carob soy ice-cream and 1 scoop of strawberry soy ice-cream. Cover carob ice-cream with carob sauce, cover strawberry ice-cream with strawberry sauce. Cover with soy whipped topping and sprinkle with toasted pecans and cherries on top. ENJOY!