Anyone else melting in this heat??? Whooeee! I have been completely spoiled by mother nature living in Northern California and was surprised at the humidity this past week. I’ve been sipping smoothies and snacking on nana ice cream. And after trying some sweet Salted Caramel ice cream in Austin at Sweet Ritual recently, I was inspired to make this.
Have you had luck making banana ice cream? It’s so simple! The texture doesn’t always come out quite as nice as the store-bought kind, but you can’t get the same satisfaction you would of unwrapping a store-bought pint. And it’s waaaay cheaper, not to mention healthier to make your own!
Salted Caramel Nana Ice Cream (serves 4)
3 frozen bananas (be sure to peel them before freezing – I learned this the hard way my first nana ice cream attempt)
1 cup of coconut milk (any non-dairy milk works, but coconut really adds a creamier texture)
2 tbsp of maple syrup
1 tsp of lacuma powder (optional, but recommended if you have it to help with the caramel-y flavour)
2 tbsp of pecan pieces
Throw everything in your blender and whir it up! At this point, you can enjoy as is, but if you’re looking for that true ice-cream texture, here’s an extra step.
Pour the mixture into ice cube moulds.
Put it back in the freezer and allow it to freeze for a few hours. When you take it out, throw it in your food processor. This may take a few minutes and you’ll have to stop to stir it up, but it’s well worth the effort.
I topped mine with crumbled up pecans and cacao nibs.
Mmmmm nana ice cream…
What foods are you loving right ?