Recently, a friend and neighbour gave me four pounds of overripe bananas. Living in a small community, the grocery store had become over run with the things and needed to get rid of them. So I cooked banana bread, duh. But I still had a surplus of bananas sitting around. So I started digging through the fridge and pantry, and I found everything I needed to make a seriously delicious ice cream that would taste just like the banana bread I just made!
This ice cream is a step up from your average one-ingredient banana ice cream, of which I am not a big fan (too icy!) and takes you to a whole new level of flavour, and it’s so easy to make. The peanut butter and stracciatella are optional, but they do pair nicely with the flavours of the banana bread. Cause, you know, I eat my banana bread smothered in peanut butter and sometimes, Nutella. Doesn’t everybody?
Get my delicious banana bread recipe here, and then get started on this delicious ice cream below:
Banana Bread Ice Cream
Makes 1 litre
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
2 pounds ripe bananas
1/3 cup butter
1/2 cup sour cream
1/2 cup brown sugar, packed
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup half & half (or for a creamier ice cream use all heavy cream)
2 teaspoon vanilla
The Peanut Butter Chunks
1/2 cup peanut butter (smooth or chunky, natural or not so natural)
1 Tablespoon icing sugar
3 ounces dark chocolate
1 Tablespoon + 1 tsp butter
- In small saucepan melt the butter over medium heat. Continue to cook until it begins to foam and bubble, but do not stir. Cook until foam dissipates and you are left with a browned butter.
- In 2 small baking dishes (such as 9? rounds), slice bananas into coins. Pour browned butter over bananas and coat. Bake in 400°F oven for 20-25 minutes. The bananas should begin to caramelize and be slightly golden in colour when you take them out. Allow to cool before next step.
- In a blender or food processor, purée the banana/butter mixture with the sour cream.
- Meanwhile, in a medium saucepan over medium heat, heat cream with brown sugar, salt and vanilla. Do not allow to boil, but just bring to a high enough temperature that the cream begins to steam and the sugar is dissolved. Remove from heat.
- Cool to room temperature and add to blender or food processor with puréed bananas. Blend until smooth.
- Pour into bowl or container, cover and refrigerate over night. This is your ice cream base.
- In a small bowl, mix peanut butter and icing sugar until well blended.
- On a cookie sheet spoon out small teaspoon sized portions of peanut butter. Place in freezer overnight.
- Over a double boiler or a metal bowl, set over a pot of gently-boiling water, melt chocolate and butter together until smooth. Remove from heat and set aside.
- Remove ice cream base from refrigerator, place in ice cream maker and follow the manufacturer’s instructions for your machine.
- When the ice cream is basically done, begin to drip the chocolate in a fine stream into the ice cream. This will create the stracciatella (little bits of chocolate that melt in your mouth).
- Remove ice cream from machine, stir in peanut butter chunks and freeze for at least four hours.
Elizabeth Nyland, author behind “Cooking with Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living” and “Cooking with Avocados: Delicious Gluten-Free Recipes for Every Meal” is also a mother of two and is the blogger behind guiltykitchen.com, a food, fitness and health blog that’s been going strong since 2009. You can find Elizabeth in her home gym lifting heavy things, in her kitchen cooking up new recipes or at the bakery down the street attempting to uncover the world’s best doughnut.
Elizabeth Nyland is part of the Lifestyle Blog Network family.