It’s ice cream season! Here is my recipe for Banana Crean Ice Cream. Banana cream pudding is one of my favorite desserts of all time. I recently made it for my clients and knew it would make a great ice cream - I was SO right.
This ice cream is totally natural, free from all the junk, and can be made totally dairy free. The Simple Mills cookies are fantastic - a similar flavor profile as traditional vanilla wafers, but with safe ingredients.
Like all my ice creams, make sure you thaw it in the counter for 30-minutes before scooping.
1.5c bananas, quartered, then sliced and frozen (about 4each)
METHOD
BLEND
Blend milks, maple, salt, cinnamon and yolks in a high speed blender on HIGH until the mixture reaches nappe, which means it is thick enough to evenly coat the back of a spoon. Begin checking at eleven minutes and every 60-seconds after.
CHILL
Pour the hot mixture into a metal bowl that is sitting on an ice bath. Whisk until it stops steaming. Add the mixture and vanilla extract to a glass container. Cover with plastic wrap, then the container's lid, and chill overnight.
CHURN
Churn according to your ice cream maker's instructions.
Place the glass container in the freezer while churning.
During the last few minutes if churning, sift the cookie pieces and add the cookies and bananas to the ice cream. When done, scoop the ice cream into a chilled container and top with more bananas and the cookie dust.
Eat right away or freeze. If frozen overnight, let thaw on counter for thirty minutes before scooping.
