Banana split is one of my very favorite things. If I see anything banana split flavored, I immediately squeal with delight. However, then I’m all like “is it vegan, though?” Usually the answer is no. I bought some delicious juicy strawberries a few days ago and decided I needed to find a way to get my banana split fix. So here goes nothing.
2 Cans of coconut cream(I love trader joes)
2/3 C. Powdered sugar
1 tsp. Vanilla extract
Seeds from 1 vanilla bean
1 C. Strawberries
3/4 C. Chocolate chips
1/2 C. Pineapple
1 tsp. Salt
1.Put your coconut cream in the fridge over night. When you are ready put a metal bowl in the freezer for about ten minutes. When it is really cold, scoop the creamy top of the coconut cream into the cold bowl, leave liquid at the bottom for another use.
2.Whip coconut cream with hand mixer until super fluffy, about 5-10 minutes. Then add sugar, vanilla, vanilla bean, and salt. Continue to whip, making sure you for stiff peaks with the cream.
3.When ready, fold in the remaining ingredients. Put ice cream in to a pan lined with parchment paper. Freeze for a few hours or overnight.
Make sure you top with rainbow sprinkles!