Vegan Banana Splitz (Yield: 2 servings)
2 bananas, small, peeled and sliced lengthwise
6 scoops ice creams (3 scoops each per boat)
1 – 2 cups blueberry sauce
2 tablespoons pecans, chopped small
2 tablespoons vegan whipped cream
(Soy Whip, Rice Whip, or homemade raw vegan)
Garnish: mint leaves, strawberry fan

Vegan Strawberry Ice Cream (Yield: Serves 12 – 15)
1 quart coconut nectar juice
3½ cups strawberries
2 tablespoons coconut oil
2 cups cashews, raw
½ cup agave nectar

Vegan Coconut Date Ice cream (Yield: 2 cups)
1 can coconut milk (or blended fresh coconut meat and coconut juice)
15 dates, pitted
1 tablespoon coconut oil
½ cup coconut, dried, shredded

Vegan Tangy Lemon Tango Sorbet (Yields 8½ cups)
1 tablespoon fresh ginger, minced
½ cup water, pure
2¼ cups agave nectar
3 cups cashews, raw
4 cups lemon juice, fresh (Marilyn prefers Myer lemons as the best)

Blueberry Sauce
2 cups (1 pint) blueberries, fresh
4 – 6 tablespoons agave nectar, raw
1 teaspoon coconut oil
Raw Vegan Whipped Cream
Cashews
Agave (or dates)
Vanilla extract
Water