Banana Cream Ice Cream
Heather Hartman HealthBanana Cream Ice Cream
Heather Hartman Health
8
24 hours
8 minutes
Desserts
INGREDIENTS
- 425g heavy cream or 1 can of full fat coconut cream
180g @elmhurst1925 unsweetened oat milk (or regular milk)
- 150g maple syrup or honey
- .25t Icelandic sea salt
- .25t cinnamon, ground
- 5ea egg yolks
- 2t vanilla extract
1ea package @simplemills pecan cookies or cinnamon thins
- 1.5c bananas, quartered, then sliced and frozen (about 4each)
METHOD
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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.
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- 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.
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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.