Vegan caramelized banana peanut butter ice cream
for those days where you want something creamy and sweet.
Nothing’s more depressing than being turd-tastically sick with clogged sinuses and a nose rubbed raw with 70-cent boxed tissues. My body hasn’t acclimatized to the warmer weather yet and soup and hot tea is far too warm for my body to handle right now. So I made some ice cream to soothe my throat and to use up the 6 overripe bananas I had. Yes, I realize it’s ridiculous that I had 6 overripe bananas, but it was a large bunch and they all ripened so fast ><.
Now if you want a really simple ice cream that doesn’t need an ice cream maker, try outÂ Savory Simple‘s recipe. We had a mind meld and came up with almost identical recipes.Â However, if you have access to an ice cream maker, by all means. Give this a try.
It’s light, creamy and smooth, and has a lingering peanut butter flavour that makes this like a banana peanut butter sandwich. Caramelizing makes it just a tinge sweeter, but you can skip that if you don’t care for the extra step. In any case, just purÃ©e the bananas with milk, coconut oil, and agave and throw it into the ice cream machine. I initially wanted peanut butter swirls in the ice cream, but I went and added it too soon. If you like the swirl, try adding it when you are transferring the frozen goodness into a pan to set in the freezer. That way you can swirl it by hand instead of accidentally having the machine mix it completely into the ice cream.
Whoops. Â In any case. This should soothe my throat through the rest of the week while I cough and hack myself to sleep.
- 2 tbsp coconut oil
- 6 overripe bananas, sliced
- 5 tbsp agave nectar
- 1 1/4 cup almond milk
- 1/4 cup natural peanut butter
- Melt coconut oil in a large skillet over medium heat. Add first three sliced bananas (cut abut 1/4 inch thick) and drizzle 1 tbsp agave nectar over them and cook, flipping once until both sides are browned and syrup is caramelized. Transfer bananas to blender, cook the second set of three bananas with 1 tbsp agave nectar until caramelized. Transfer to blender.Add remaining 3 tbsp agave nectar, 1/4 cup natural peanut butter, and 1 1/4 cup almond milk to blender and purÃ©e until smooth.
- Transfer to ice cream maker and use according to manufacturer's instructions. Transfer to a pan or bowl and let set in freezer for at least 2 hours. To serve, take out ice cream for about 10 minutes to make it easier to scoop. Enjoy!