Showing posts with label banana ice cream. Show all posts
Showing posts with label banana ice cream. Show all posts

Thursday, March 29, 2012

Bananas Foster Ice Cream

Oh, my dear, dear friends ... it is that time of year again:  ice cream season.

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

You could also jazz this up a bit:  I made a simple fudge sauce.  Peanut butter sauce (or peanut butter fudge sauce) would also be yummy.  A waffle cone?  Heaven.

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.

And enjoy!


Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!

Saturday, May 22, 2010

One Ingredient Ice Cream

Hard to imagine, isn't it? I saw this on the internet and was immediately intrigued.

Can you guess what the ingredient is?

I'll give you some hints. To be called ice cream, it really
should be made of dairy products and contain 10% milk fat. So, in all fairness, this isn't really ice cream, it just seems like ice cream.
Still clueless? It's gluten free, dairy free, and fat free.

Most children like this flavor and will eat it!

Plus, you don't need an ice cream maker.

Don't feel bad if you didn't guess -- I didn't, either.

It's banana. No kidding. Seems you can freeze bananas and then spin them into banana ice cream, or perhaps sorbet would be a more appropriate name, although it does turn out sort of creamy.

So, in the name of research, and thrilled that I may have
found an ice cream that I could eat without guilt, I tried to make it. I froze four bananas. Two of them already sported black spots on the peels, two of them were fresher, but declining.

It turns out that you can't just
peel frozen bananas like you do fresh bananas. A simple paring knife did a nice job of cutting away the peel and slicing them.

I placed the frozen slices into my food processor and let it whirl. I stopped it about five times to scrape the sides and redistribute the contents. Eventually, though, I could see it going into a nice smooth frozen custard type consistency.

Unfortunately, my hopes for a delicious, guilt-free ice cream were dashed. Unless you have completely eliminated sugar from your diet,
and you're living on some remote island filming Survivor Ninety-Nine, this is not going to replace ice cream.

Surprisingly, the consistency isn't bad. It's very smooth and creamy and you really don't notice the absence of dairy. Being an evil sugar fiend, I added a squeeze (about a tablespoon) of Agave (you could use honey, or perhaps maple syrup) and roughly a teaspoon of lemon. What a difference! It became refreshing and pleasant, if not exactly yummy. Ben & Jerry have nothing to worry about. Bring on the cream.

Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started:
Independent Bookstore List: here
- Mystery Lovers Bookshop (free shipping on book orders over $10!) - Centuries & Sleuths (Julie's local mystery bookstore)

And while we're here...

Avery is offering FREE BOOKMARKS on her website. Click this FREE BOOKMARK link to send her your information.

Her "fan club" contest just ended on May 15 (winner to be announced on the website and in the newsletter soon). Learn about upcoming contests on the Avery Aames website and check out the "fun stuff."