Bring the vinegar and the water to a boil in a small saucepan. Once boiling, whisk in the arrowroot-cold water mixture and let boil for 2 minutes, but no longer, whisking occasionally. Remove from the heat and let the vinaigrette cool to room temperature. Puree raspberries with 1/2 cup of the vinaigrette. (Refrigerate leftover vinaigrette and use as a salad dressing)
To make the nice cream, use a high-powered blender to blend the walnuts to a fine powder. Add frozen bananas, non-dairy milk and vanilla and blend on high speed until smooth and creamy.
Place a scoop of ice cream in a bowl and top with the raspberry sauce.
Note:
Freeze ripe bananas at least 8 hours in advance. Peel bananas, cut into 2 inch pieces, and seal in a plastic bag before freezing.
One teaspoon of alcohol-free vanilla extract can be substituted for the
vanilla bean powder.
