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 out Savory Simple‘s recipe. We had a mind meld and came up with almost identical recipes. 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 purée 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. 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
- 1¼ cup almond milk
- ¼ cup natural peanut butter
- Melt coconut oil in a large skillet over medium heat. Add first three sliced bananas (cut abut ¼ 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, ¼ cup natural peanut butter, and 1¼ cup almond milk to blender and purée 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!