Don’t judge this till you try it. It’s is absolutely amazing and not too bananay. It’s like a soft serve, banana split!
bananas , frozen and chopped into 1″ pieces
milk (regular, almond, soy…)
toppings of choice (coconut, chocolate syrup, peanut butter, Nutella…)
In a food processor blend bananas with enough milk to get them completely blended and smooth.
Top with toppings of choice. I love fresh berries and chocolate sauce…
Whenever we have extra whipping cream to use, I try new ice cream recipes and that freezes the cream without wasting. This last time, I made my own toffee and added a chocolate ganache to the made ice cream.
My favorite ice cream cookbook has to be this one
4 Heath bars , Chopped into 1/2 inch to 1 inch pieces
2 large eggs
3/4 cup sugar
2 cups heavy cream or whipping cream
1 cup milk
3 tablespoons coffee granules
Chocolate syrup or ganache (if wanted)
Whisk eggs till light and fluffy (1-2 minutes). Add sugar and mix until blended. Add cream, milk and 2 tablespoons of coffee and still until coffee is dissolved and mixture is blended.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
After ice cream freezes, add candy and remaining coffee.
This has become a favorite around our place. It is so simple to make, just make sure to make it 12 hours before serving so the ice cream isn’t soft. Here’s a quote from the lady I got the recipe from:
“I served this to cadets during the 4 years we were stationed at West Point and it became known as “THE” dessert. Cadets would walk into our quarters and ask if I was serving “THE” dessert they had heard so much about form the previous cadet guests! There was never a single piece left over!” ~Susan Bowen
1 1/2 lb.pkg Oreo cookies (about 40 cookies)
6 tablespoons butter or margarine, melted
1/2 gallon vanilla ice cream (soften if spreading)
salted peanuts , optional
1 jar hot fudge sauce
Crush Oreo cookies in Ziploc bag very well. Pour melted butter into bag and re-seal bag. Mix butter and cookies in bag with hands until thoroughly mixed. Pour cookie mixture into ungreased 9×13″ pan and press onto bottom of pan evenly.
Spread softened ice cream over top of cookies. (Or take generic ice cream block, slice and layer over cookies.) Cover and freeze for three hours.
Spread unheated fudge sauce over ice cream. (Or fill pastry bag with cold fudge sauce and criss-cross over ice cream)
Sprinkle with peanuts.
Store in freezer.