2 bananas sliced and frozen

1t vanilla beans

a few pecans

2T maple syrup

CARAMEL SAUCE

1C dates

1/4C cashews

1C almond milk

1t vanilla beans

1T coconut oil melted

1/2t pink himalayan salt

Starting with the caramel sauce, soak the dates and cashews in freshly boiled water for 30min. Blend these and all remaining ingredients until smooth and refrigerate.

For the ice cream, place the frozen banana slices into a food processor and blend with the S blade till you get a soft creamy consistency. Add the vanilla beans, maple syrup and pecans (some whole, some in chunks) and mix with a spoon.

Spoon some ice cream mix into jars and drizzle with some caramel sauce