But then my husband bought me some banana ice cream from a food stand in Laguna Beach, and it was smooth, creamy, and sweet, just like real ice cream, and I was converted right then and there. I decided to make my own banana ice cream, with a twist: I added salty nut butter. And you guys, that salt is the ticket to pleasure town.
Here's what you need:
Except, I was spacey when I took this photo, and I included the wrong salt. I used sea salt instead of Morton's iodized salt. I love putting sea salt in dessert!
You'll notice my nut butter (on the far left) is homemade. I made it by first roasting the nuts, and then blending them, with sea salt, in the food processor. Homemade nut butter is a game-changer.
- 4 very ripe bananas (with speckles!)
- 1/4 c. of nut butter, smooth or chunky (I used pecan, but peanut, almond, and cashew butter would be yummy, too!)*
- 1 TB of coconut oil
- A pinch of salt
- Chopped nuts (I used pecans)
- Nut butter (to create a ripple effect with stripes of nut butter throughout, in addition to the nut butter mixed in)
- Chocolate chips (you can make your own if you follow a Paleo diet!)
1. Slice the bananas into 1/4-inch thick rounds, put them in a Ziploc bag in a single layer, and pop them in the freezer. Let them freeze overnight. These slices will make it much easier to blend your frozen bananas and will ensure a nice, consistently creamy texture.
2. Put the frozen banana medallions, nut butter, and coconut oil in your food processor or high-powered blender. Blend. Add the salt, to taste, and blend.
3. If you want to mix in nuts, chocolate chips, or extra nut butter, mix 'em in by hand.
4. I like eating the ice cream at this point, because I think its texture is ideal; but if you want to save it all for later, scoop it into a container and put it in the freezer.
And there you have it! Easy as 1-2-3! Enjooooy!!!!!
A a very happy Sunday, Home Skillets!
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© by scj