I have always loved ice cream. I think it is hereditary. My father is a lover of ice cream. My nephew Gavin it seems has also picked up the habit. It’s a little odd because I love baking and all that, but I like the refreshing, creamy qualities of ice cream. I don’t eat it that often, thought. Granted meeting my husband has led me to eating it more than I had in years (another thing we have in common I guess is our love of ice cream). Posting my favorite recipes last week and going through my catalog, I remembered all the ice cream I have experimented with in the past. I haven’t posted or made ice cream in a LONG time!
Determined to break this spell, I instantly knew I wanted to make a banana split ice cream. Maybe because I was making a banana split cake for the frat boys that week. Regardless, I felt it had everything you could want. Bananas my husband loves, but they would also add a sweetness to the base without having to add a lot of added honey to it. Plus it has my favorite thing: cherries. And chocolate. And a strawberry fruit swirl. It basically has it all.
I do not have an ice cream maker, so this took a couple of steps and several freezing intervals. I like to keep it simple and just use my food processor and then freeze in a glass bowl. I learned running it back through the processor after an initial freeze, made it creamier. Here is where I added the swirls of strawberries and chocolate.
My final verdict is that this is a winner among dairy-free ice creams. Not overwhelming sweet, but it has depth and lots of flavor.
Banana Split Ice Cream
- 2 cans full-fat coconut milk
- ¼ cup honey
- ½ cup diced and drained pineapple
- 3 bananas
- ½ cup chopped cherries
- ½ cup melted Enjoy Life Chocolate
- Strawberry Swirl: ½ cup strawberries, 2 tsp tapioca starch, 1/8 cup coconut sugar, 1 tsp lemon juice
Continue reading “Banana Split Dairy-Free Ice Cream”
My husband loves some bananas. I made him a banana cream pie last year at this time, before we were even dating. Naturally, when a recipe pops up on my Pinterest with bananas, I pause, and usually pin.
A month ago I saw a recipe for banana brownies. Clearly a no-brainer, they were also undeniably pretty, which further had me yearning to tweak the recipe. Finally, a month later I have made them! This living between two cities, and five days in a frat house has been challenging for me to experiment in the kitchen. I have equipment and baking materials scattered between the two cities. And the fact that it is not like baking at home. That is my happy place. An idea will pop into my head or work or Pinterest will inspire me or a walk will fill my head with deliciousness, and I will just go in the kitchen and make it. Not as easy lately, plus planning a reception and writing thank you cards. Life has had my attention and my business has not been on the forefront of my thoughts.
But wedding things our done. We have guidance and direction. We are going to be moving into a new apartment in November. Our dogs will be here. I can bake whenever I want. I can shower without Zach standing guard. Our stuff won’t be in boxes and will be in one place. And I will be able to focus here, on my baby, my P3. It is my creative outlet and I miss it. I miss writing. I miss creating. Not to mention being able to make a little space feel like ours. To fill it with good vibes and positivity and love. I look forward to the privacy and freedom again of having something of our own.
Since I finished thank-you cards on Sunday, I promised myself this week, no matter what I would post something. That I will make new recipes. And that I will share them here. So I hope you enjoy, and keep checking this week for more recipes and thoughts to come! These were fudgey perfection! I made the mistake of baking them in little bite-size portions too, which made them a little too easy to pop.
- 2 Bananas
- 1 pasture-raised, local egg
- 1 cup almond flour
- 2 tbsp coconut flour
- ½ cup coconut sugar
- ¼ tsp salt
- 1 tsp vanilla or banana extract
- 4 oz. white chocolate (check out the Civilized Cavemans recipe for this)
- ¼ cup ghee
Continue reading “Banana Brownies”