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Ingredients
For the Raspberry Sauce:
1 cup water
2 teaspoons arrowroot powder, dissolved in an additional 1/4 cup cold water
8 ounces fresh or frozen raspberries
For the Vanilla Nice Cream:
1/2 cup walnuts
4 ripe bananas, frozen (see note)
2/3 cup unsweetened soy, hemp or almond milk
Instructions:
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.
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 231
Protein 4 g
Carbohydrates 37 g
Sugars 17 g
Total Fat 9.3 g
Saturated Fat 0.9 g
Cholesterol 0 mg
Sodium 37 mg
Fiber 7.6 g
Beta-Carotene 39 ug
Vitamin C 25 mg
Calcium 116 mg
Iron 1.2 mg
Folate 48 ug
Magnesium 69 mg
Potassium 605 mg
Zinc 0.8 mg
Selenium 1.9 ug
