This boozy banana no-churn ice cream has hints of banana and coconut, and sweetness from the vanilla complimenting the rye and maple syrup. It’s so delicious we have to write the name again: Boozy Banana Ice Cream.
Desserts that showcase fruit as the star of the dish are always a must in our kitchen. In the warmer months, cooking with fruit is a refreshing and light, hydrating and excellent way to celebrate seasonal bounties. What we love most about summer desserts are the flavours carrying you through the season.
Beginning with strawberries, cherries, blueberries and ending in juicy, plump and decadent peaches, fruits are the summer song that is carried through as the star of any summer dish. That includes our Grilled Peaches and Boozy Banana No-Churn Ice Cream.
Each year, when we complete Whole30. The biggest challenge for Philip was giving up sweets. Days into the program his sweet tooth called and resisting the temptation he tried to curb his cravings by eating fruit and nuts. But, unfortunately nothing satisfied him.
One night after concocting recipes in the Vitamix, he found that if you blend frozen bananas with coconut milk you get soft serve ice cream. This was before we new that nice cream was a thing. And while this is considered sex with your pants on, it still abided by the rules of the program and became our go to ice cream recipe. Since completing the Whole30, we reinvented the recipe adding in a few splashes of rye and never looked back.
With the consistency of sorbet, this boozy banana no-churn ice cream is a well balanced scoop with hints of banana, creaminess from the coconut milk, and sweetness from the vanilla complimenting the caramel tones of the rye and maple syrup. The addition of alcohol allows the texture to mimic traditional ice cream when frozen afterwards. It makes it perfect for licking off of a cone, eating it out of a bowl or scooping it on top of grilled peaches. Put the kids to bed because this boozy banana ice cream is a treat strictly for the adults.
How to Make Our Boozy Banana No-Churn Ice Cream & Grilled Peaches
Extra ripe frozen bananas, coconut milk, rye or bourbon, vanilla, cinnamon, maple syrup, nuts, baking soda, peaches and mint for garnish.
How to Make No-Churn Ice Cream
Place 4 chopped frozen bananas, 1/2 cup of coconut milk, a splash of rye or bourbon, teaspoon of vanilla, 1/2 teaspoon of cinnamon, and a pinch of sea salt in a blender. Blend for 30-45 seconds or until smooth. Use your blender tamper to make sure everything gets well blended. Scrape down the sides of the blender if necessary. Scrape the ice cream into a freezer safe container and place in freezer to firm up while making the nuts and peaches.
How to Make Candied Nuts
Pour the 3 tablespoons of maple syrup in a small saucepan and bring to a boil, reduce heat to medium and continue to cook for 30 seconds. Add the salt and baking soda and whisk. Add the chopped nuts and stir until coated. Pour the contents onto parchment paper and allow to cool. Chop and place into container until ready to serve.
Grill the Peaches, Style and Serve
Cut the peaches in half and grill on your barbecue or grill pan for 3-5 mins on high heat. Combine 1 tbsp of maple syrup and a teaspoon of rye or bourbon in a small bowl.
To serve, place peaches flesh side up on plate. Top with a scoop of ice cream, drizzle with maple bourbon drizzle and sprinkle a few candied nuts on top.
Helpful Tools for Making Our Boozy Banana No-Churn Ice Cream & Grilled Peaches
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Grilled Peaches and Boozy Banana No-Churn Ice Cream
Quick, healthy, and naturally sweet – banana no-churn ice cream is one of the most satisfying and versatile snacks for summer. Add a splash of alcohol, candied nuts and serve it on top of grilled peaches and you have the perfect summer dessert for adults.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Food + Drink, Dessert, Snack
- Cuisine: north american
Banana Ice Cream
- 4 whole ripe bananas (roughly chopped and frozen)
- 1/2 cup coconut milk
- 1 tbsp rye or bourbon
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup nuts (chopped)
- 3 tbsp maple syrup
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tbsp maple syrup
- 1 tsp rye or bourbon
- 2 peaches (halved and grilled)
No.1 | Place frozen bananas, coconut milk, rye or bourbon, vanilla, cinnamon, and salt in a blender and blend for 30-45 seconds or until smooth. Use your blender tamper to make sure everything gets well blended. Scrape down the sides of the blender if necessary. Scrape the ice cream into a glass tupperware container, cover with the lid and place in the freezer until frozen, about 6 hours.
No. 2 | Meanwhile, pour the 3 tablespoons of maple syrup in a small saucepan and bring to a boil, reduce heat to medium and continue to cook for 30 seconds. Add the salt and baking soda and whisk. Add the chopped nuts and stir until coated. Pour the contents onto parchment paper and allow to cool until it becomes hard, about 2 hours. Chop and place into container until your ready to use them.
No. 3 | Once your ice cream is ready, cut the peaches in half and grill for 3-5 mins on high heat and set aside to cool.
No. 4 | In a small container, mix together 1 tbsp of maple syrup and a teaspoon of rye or bourbon.
No. 5 | Place peaches flesh side up on plate, top with a scoop of ice cream, drizzle with maple bourbon drizzle and sprinkle a few candied nuts on top.
Recipe Notes | make sure the bananas are very ripe for best results. Freeze bananas for a minimum of two hours before making the ice cream.
Keywords: nice cream, banana ice cream, summer recipes