Boozy Banana No-Churn Ice Cream & Grilled Peaches

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

Ingredient List

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

Below are affiliate links to products that will assist you in making our dutch baby recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

• Lodge Cast Iron Grill Pan
• Vitamix Blender
• Measuring Spoons
• Baking Sheet
• Saucepan

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