Quick, healthy, and naturally sweet – banana ice cream is one of the most satisfying and versatile snacks for summer.
Banana Ice Cream
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.