3-4 bananas, broken into chunks and frozen overnight
1 scoop PlantFusion Vanilla Bean
*Makes one 16-ounce smoothie
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
Photos by Kate Lewis