Not that there's a part of the year during which ice cream is unwelcome. But the weather starts heating up, ice cream starts tasting better and better.
A good friend of mine recently sent me a Facebook link to a recipe for salty caramel banana ice cream. It looks pretty darned amazing. But I can't quite resist the urge to monkey around with ice cream recipes.
(Ha - see what I did there? banana? monkey?)
So I played around a bit, and landed on this. It reminds me of bananas Foster, but with the banana and Foster bits already in the ice cream. I also made it vegan. Ish. I actually used some butter. But if you wanted to make it truly vegan, you could easily swap out the butter for a bit of vegan margarine.
|Use REALLY ripe bananas|
|Bananas sliced and added to melted butter|
|Bananas, browned and caramelized|
Welcome to ice cream season, my dears!
Bananas Foster Ice Cream
1 1/2 Tbs. butter
2 - 3 very ripe bananas, cut into 1/2 inch slices
1 1/2 Tbs. dark brown sugar
1/4 tsp. Kosher salt
1 Tbs. good vanilla
6 oz. silken tofu (light is fine)
1 c. milk or milk substitute (soy, rice, almond, coconut, whatever)
1/2 c. coconut cream*
1/4 c. dark brown sugar
1/4 tsp. cinnamon
1/2 c. sugar
Melt the butter in a skillet over medium high heat; meanwhile, combine the salt and sugar. Add the bananas. Cook about 1 minute, then sprinkle with the salt/sugar mixture. Flip the bananas and cook, moving around occasionally, until the bananas begin to brown at the edges and translucent in the middle. Deglaze the pan with the vanilla, and then remove from heat.
In the bowl of a food processor, combine coconut cream, tofu, and 1/2 c. milk substitute. Puree until thick and creamy. Transfer to a medium bowl. In the food processor, add sugars, cinnamon, bananas, and remaining 1/2 c. milk substitute. Puree. Mix the two purees together.
Chill this mixture in the refrigerator (covered) for at least 2 hours, and up to 24 hours. Process in your ice cream maker.