1/2 cupcashewssoaked 30 minutes in warm water, drained
1/4-1/3cupwater or plant milk
1 Tbscoconut oilmelted
4large bananassliced, frozen
1 tspvanilla
3Tbspplant milk
For the Brownie thins:
1/2 cup+ 2 Toat flour
1/4cupcacao powder
1/2 cupcoconut sugar
3/4tspbaking powder
1/2 tsp sea salt
1/4tspbaking soda
1/4tsp xanthan or guar gum
1/4cupavocado oil or mild olive oil
1/4 cupplant milk
1/4cup mashed sweet potato or applesauce
1Tbspvanilla extract
1 Tbsphoney
Instructions
To make the nice cream
In a blender, combine the soaked and drained cashews with the melted coconut oil and water or milk and blend until thick and creamy. You may need to scrape the sides of the container or use a tamper to get the mixture to blend well. If needed add more liquid just to get the cashews to blend smooth. It should result in a thick cream.
Then add the remaining nice cream ingredients and blend until it resembles soft serve.
Line a food storage dish with plastic wrap and pour in the mixture. Use a spatula to spread evenly into the dish. Cover and freeze.
It may be easier, if you don't have a high-speed blender, to make the cashew cream in a blender first, then transfer the mixture to a food processor and add the frozen bananas and remaining ingredients.
To make the brownie:
Combine the dry ingredients in a mixing bowl., and whisk to remove any lumps.
In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, use a spatula to combine well. the batter will be thick.
line a 9x13 pan with parchment paper and pour in the batter, spreading it evenly to the edges of the pan.
Place in a 350-degree preheated oven and bake for 13-15 minutes.
Remove and allow to cool completely.
To assemble:
Remove the nice cream from the freezer, allowing it to thaw lightly.
Remove the brownies from the pan by flipping pan over and peeling the parchment paper. Cut the brownie in half so you have two 9x6.5 pieces.
Spread nice cream over one side of the brownie to at least an inch thickness.
Cover with remaining brownie and wrap in plastic and freeze for at least an hour.
Remove and use a sharp knife to cut into desired sizes. rewrap in parchment or plastic and keep frozen until ready to eat.