I can’t believe I’m about to write this but… it’s snowing outside right now. The end of March has arrived and the temperatures have finally been starting to improve. I even wore my spring jacket for the past few days. Which is why when I looked out the window several hours ago my jaw just about fell on the ground as I saw the white stuff cascading down from the sky. I can’t even remember what I was originally planning to write about. All I can say is… go home, snow. You’re drunk.
Thankfully I can close my eyes, enjoy this amazing blender ice cream and pretend nothing is amiss outside. I am completely obsessed with this dessert and have made it many times recently. I always have all of these ingredients on hand and I’m guessing you might as well. If you’ve never made blender ice cream before, you’re truly missing out. Bananas are the perfect base with their creamy, thick texture and natural sweetness. To amp up that sweetness I’ve caramelized them in coconut oil (unsalted butter will also work if you don’t have coconut oil in the pantry). Almond Breeze smoothes out the mixture just enough to create a soft serve consistency and peanut butter is included because we all know bananas and peanut butter are a match made in heaven. Feel free to use whichever nut butter you prefer if there’s a peanut allergy in the house.
- 1 tablespoon coconut oil
- 3 medium ripe bananas, sliced in half lengthwise
- 2 tablespoons peanut butter
- ¼ cup plain, unsweetened almond milk (I used Blue Diamond Almond Breeze)
- Heat the coconut oil in a large saute pan over medium heat. Add the bananas, flat side down, and caramelize for several minutes. Use a spatula to flip the bananas and caramelize on the other side as well, keeping a close eye to make sure they don't burn. The bananas may fall apart a bit, which is fine. Remove the pan from the heat and allow to cool for several minutes.
- Scoop the contents of the skillet into a container or plastic bag, making sure to scrape off and include any caramelized bits that are stuck to the pan (those will have tons of flavor). Freeze the bananas.
- Chop the frozen caramelized bananas and place in a blender with the peanut butter and almond milk. Puree until very smooth and serve!
More Ice Cream Recipes
Savory Simple – The Ultimate Horchata Ice Cream
Savory Simple – Strawberry Rhubarb Ice Cream and Sorbet
Savory Simple – Espresso Coconut Ice Cream
Adventures in Cooking – Old-Fashioned Blood Orange Ice Cream
Top With Cinnamon – Double Chocolate Chip Ice Cream
Reclaiming Provincial – Ginger Cookie & Carrot Cake Ice Cream Sandwiches
Disclaimer: I was paid to develop a recipe for Blue Diamond Almond Breeze. As always, all opinions are my own!