Monday, July 26, 2010
Coconut Ice Cream with Caramelized Bananas
This Sunday was my 25th birthday. It was a very nice relaxing day – complete with great friends (including my best friend of all – my sweet husband) and fantastic food! Since it’s my birthday I got to decide what I wanted to eat. For dinner we had chipotle grilled chicken, with grilled corn, zucchini and guacamole with cucumber chips. For dessert I really didn’t want cake – I just wanted a special ice cream treat! I love bananas foster and this is really a modified (gluten, dairy, and refined sugar free) version of it. It’s super simple, and super yummy! So next time you want a special treat, don’t worry about turning on your oven and getting the house hot, just make this scrumptious ice cream dessert!
Coconut Ice Cream (recipe from here):
2 Cans Coconut Milk (regular, not light)
1/2 Cup Honey or Agave
1 Tablespoon Vanilla Extract
Whisk together all the ingredients.
*From here you have two options - you can use an ice cream maker or not. If you are using an ice cream maker: chill the mixture for a couple hours, and then use the chilled mixture in your ice cream maker according to the manufacturer’s instructions.
To make ice cream in my ice cream maker you have to freeze the bucket completely and although I put it in the freezer a full 24 hours before, it didn’t freeze completely so I went to plan B – making it without an ice cream maker. You simple pour the combined ice cream ingredients into a shallow pan, place the pan in the freezer, and use a wire whisk to stir it every 30-45 minutes until it is thick and creamy like a soft serve ice cream. Then transfer the soft ice cream to a container and let it freeze completely. It won’t be quite as smooth as ice cream made in an ice cream maker, but it will still taste great!
Caramelized Bananas (Enough for 4 servings)
2 Large Bananas, thickly sliced
3 Tablespoons Rum
2 teaspoons honey or agave
1/8 teaspoon nutmeg
Combine the rum, honey and spice. Next, coat the bananas with the rum mixture.
*Again you have two options - if you happen to be grilling your dinner (like we were) you can wrap the spiced bananas (along with the liquid) in foil and then let them cook/caramelize while you eat dinner (just be careful your grill isn’t too hot or they might burn).
If you are cooking inside, simple pour the spiced bananas and the liquid into a skillet and cook over medium heat, swirling the bananas around in the skillet to coat with the sauce, until the sauce is thick and caramely.
To serve simple scoop ice cream into bowls, top with warm bananas and toasted pecans. Dig in!
As usual, I've also included this recipe as part of several weekly recipe sharing events: Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!