Easy Vegan Butter Pecan Ice Cream

Ingredients:

• 2 cup frozen white kidney beans (drained and rinsed beforehand)
• 2 frozen bananas
• 1 can coconut cream
• 1 cup pecans
• 2/3 cup pure maple syrup
• 1/2 cup turbinado sugar
• 3 tbsp vegan margarine
• 1 tsp vanilla extract

Instructions:

1. Melt 1 tbsp vegan margarine in a frying pan, toss in pecans, and sauté until lightly browned – about 5 to 10 minutes. Set aside and let cool.
2. Add all ingredients except pecans to a food processor and process until smooth. Add pecans and pulse a few times until the nuts are chopped and incorporated.
3. Transfer mixture to a freezer safe dish, cover, and freeze for at least 4 hours.

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