Roasted Banana Walnut Ice Cream
Ripe bananas roasted with raw brown sugar, walnut butter and a touch of fresh cream..
Roasted Banana Walnut Ice Cream
Makes 2-3 servings, no ice cream machine needed
4 large ripe bananas, cut into 1/2 inch sections
2 heaping tablespoons walnut butter
2 tablespoons (more-or-less) unrefined high-molasses sugar
1 1/2 tablespoons fresh cream
1 teaspoon fresh lemon juice
Slice bananas into 1/2 inch pieces, sprinkle with sugar and roast in a 400 degree oven until caramelized, about 20-25 minutes. Allow to cool, then freeze at least 4 hours or overnight.
Pulse frozen bananas with walnut butter, lemon juice and cream. Place mixture in a seal-able container and freeze at least 2 hours (longer is better).
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- Roast Banana Walnut Ice Cream
Dink said,
August 31, 2009 at 6:42 pm
omg I’m making this. Do you think goats milk which is naturally homogonized would be rich enough instead of cream? It’s almost impossible to separate the cream out.
Ren said,
August 31, 2009 at 6:46 pm
Mmm, maybe try 1 tablespoon goat milk whisked with 1 egg yolk
lynn byrd said,
August 31, 2009 at 7:49 pm
OMG! I am so making this. Did you make this up? Will you marry me?
Ren said,
August 31, 2009 at 7:53 pm
Sort of, and yes :)
Beppy said,
September 1, 2009 at 9:52 pm
I assume you are using English walnuts? We have Black walnuts growing everywhere here in Madison. They have a much stronger taste. This sounds so good-Dink was making it today.
Ren said,
September 1, 2009 at 9:59 pm
Yes, English walnuts (from California, probably). I’m sure yours are at least as good :-)
lynn byrd said,
September 2, 2009 at 4:27 pm
How in the world could you possibly make this aphrodisiac and put it back in the freezer for at least two hours without actually leaving the house for a two hour errand run? I thought about licking the processor blade – didn’t want to waste anything – but regained control before making contact. I made my own walnut butter (walnuts, coconut oil, a pinch of coarse sea salt). That stuff made me swoon.
Ren said,
September 2, 2009 at 6:44 pm
Ha! The secret is that I only made enough for 1 serving, stuck it in the freezer and then made dinner.
I keep a jar of raw walnut butter in the fridge at all times, and have a spoonful everyday :-)