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Caramelized Banana Nice Cream

A great way to use up those bananas!

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For those of us who have a bit of a love/hate relationship with dairy, this nutty ice "cream" is just the guiltless dessert...or breakfast...we need. I often over estimate how many bananas we'll eat in a week and love this for using up the fruit that may otherwise go bad. Sometimes, I just don't feel like making banana nut bread. Use any nut or seed butter that tickles your fancy!

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Caramelized Banana Nice Cream


๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ:

  • 2 tablespoons virgin coconut oil

  • 3 large ripe but firm bananas, peeled

  • 1 tablespoon dark brown sugar

  • ยผ teaspoon kosher salt

  • ยผ cup coconut cream or coconut milk

  • ยผ cup almond butter


๐Œ๐ž๐ญ๐ก๐จ๐:

  1. Heat oil in a medium nonstick skillet over medium. Add bananas and cook, undisturbed, until dark brown underneath, about 3 minutes. Turn and continue to cook, turning occasionally, until caramelized around the edges but still mostly firm, 2โ€“3 minutes more. Add brown sugar and salt and toss just to coat bananas.

  2. Transfer bananas (along with any liquid) to a small silpat-lined rimmed baking sheet (or a baking sheet coated lightly with nonstick spray). Freeze until hard, about 3 hours.

  3. Let bananas soften just until youโ€™re able to break them into large clumps (they should still be mostly frozen so this is really just a few minutes) and transfer to a food processor. Pulse until finely chopped, scraping down occasionally, then continue to pulse until a smooth paste forms, about 2 minutes. Add coconut cream and pulse until smooth and creamy, about 1 minute more. Add almond butter and pulse just until combined.

  4. Transfer nice cream to an airtight container and freeze until firm, at least 3 hours.


SPOONIE TIP!!!!

Make Ahead: Nice cream can be made 2 weeks ahead. Keep frozen. If too hard, let soften on the counter for a few minutes before scooping.


From Bonappetit.com

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