I took advantage of a my Monday snow day by having some fun in the kitchen.
First up, I made a batch of Angela’s Detox Blonde Macaroons. I have been on a major coconut kick lately and these sounded outstanding. I am hosting my research study group later today and wanted to make something healthy but sweet to share.
These turned out super good and were easy to make. I was running low on maple syrup and ended up using 2/3 a cup instead on 3/4. I used 2 tsp vanilla bean paste rather than vanilla extract and vanilla bean. Art and I both enjoyed. Hopefully the ladies will too!
Next, I asked Art for ice cream flavor suggestions. He wanted something with caramel and almonds. After I an internet search, I found this David Lebowitz recipe that I used for inspiration. David’s blog is full of awesome dessert recipes if you ever need ideas.
Caramelized Banana Almond Coconut Milk Ice Cream
– 1 can full fat coconut milk
– 1 can low fat coconut milk
– 2 TB arrowroot powder
– 3/4 cup brown sugar
– 4 small ripe bananas, chopped
– pinch of salt
– 1 tsp vanilla bean paste
– 1/2 cup roasted almonds, finely chopped
– Dissolve arrowroot powder in 1/4 cup light coconut milk. Set aside.
– Heat brown sugar and 1/4 cup light coconut milk in a sauce pan over medium high heat. Stir until mixture starts to bubble. Add bananas and salt. Keep stirring until bananas are cooked, about 3-4 mins. Remove from heat.
– Add remaining light coconut milk, full fat coconut milk, and vanilla bean paste. Stir until combine. Use immersion blender to break up banana chunks and create a smooth mixture. (You could also use a blender) Stir in arrowroot mixture. Chill in refrigerator until completely cool.
– Mix according to ice cream maker directions. With five mins of mixing time left, add chopped almonds and continue to mix. Store in freezer.
Oh my! I could tell before mixing that this was going to a thick, yummy batch of ice cream. It was close to spilling out of the Kitchen Aid during the mixing process. Don’t know why it got so voluminous but I am not complaining. The caramelized bananas provide awesome flavor. I would maybe add 1/4 cup more almonds next time. They provide nice crunch the midst of all the creaminess. I am going to go out on a limb and say that this combination is my favorite batch I’ve made this winter.
Please share any ice cream flavor ideas you have with me!
Happy Hump Day,