Tis' the season for sweet spiced treats, eggnog, and all things nutty. This ice cream celebrates your nostalgia for eggnog, combined with hints of pumpkin pie and nut brittle. It is made with a base of homemade hemp milk and frozen bananas, swirled with fresh persimmon, and sprinkled with warmed spiced walnuts. The most wonderful part of all is that it is nourishing, energizing, real food, made with simple organic ingredients. Curl up by the fire and treat yourself right with this tasty holiday eggnog delight!
6 frozen bananas, peeled
3/4 cup hemp seeds
8 medjool dates (soaked for 30 minutes in 1 cup water)
1 tsp ginger powder
1 tsp cinnamon
1/2 tsp vanilla powder (or pure vanilla extract)
1/4 tsp freshly grated nutmeg
1/4 tsp all spice
2 ripe persimmons (optional)
handfuls of warmed spiced walnuts (see recipe below)
In a high speed blender or food processor, add the persimmons and blend until smooth. Spoon out the persimmon mixture into a bowl and set aside.
Place the hemp seeds in the unwashed blender and add/strain the cup of water that was used to soak the dates. Blend into a smooth milk. Blend in the softened dates, the ginger powder, cinnamon, vanilla, nutmeg and all spice. Add the frozen bananas and blend, adding a little extra water if needed to help keep things moving in the blender. Spoon out the ice cream into your favourite bowls and swirl in the blended persimmon mixture into each bowl. Top with warmed spiced walnuts.