Lately I’ve been craving ice cream, I mean who isn’t with warm days and summer upon us. Add in that my mind is still not over all the ice cream treats and details from Delia’s darling birthday celebration, the food theme party of my dreams. If only I had a personal ice cream truck serving up some homemade flavors whenever I wanted, wouldn’t that be grand!
Yes, who ever invented ice cream is a genius, but who ever decided we can do a faster version and created the No-Churn Ice Cream recipe, well that person, is PURE genius. I mean it’s addicting even for someone like myself who prefers natural sweet flavors, rather than processed. But I mean it’s made from the same canned liquid sweet gold that can be boiled into dulce de leite…Did I just make a case for processed sweeteners?
I think I just did, but it was out of necessity and I wanted ice cream fast, BUT you can definitely follow this heavenly recipe for classic ice cream base.
Now back to this ice cream. Because that’s what we are here for anyway.
It’s not that I’m a “food snob” when it comes to peanut butter, on the contrary, I will eat peanut butter any way, any brand if I have to….BUT that doesn’t mean I don’t prefer and love the freshly churned organic peanut butter I fill up at Whole Foods. There’s something about the thickly whipped texture of that peanut butter I just love so much. You just can’t get that with prepackaged peanut butter…..let’s not get me started on how most brands, including supposed “organic” brands use Palm Oil which is a big no-no for me.
If the chance Whole Foods hasn’t filled their nut spread makers, then I’ll go without, unless it’s been too many days without my beloved food, so then I’ll grab the next best jar. Yes, this is how intense my devotion for peanut butter is.
It’s a problem. So when you mix it with ice cream, even. bigger. problem! For the normal peanut butter lover, this amount is just right. For the rest of us, who consider Peanut Butter to be its very own food group, well it’s a scant, a very big scant too short of the peanut butter we’d really love.
A normal person would have also just bought a pint of ice cream at the market to satisfy their needs, me, no. I just wait around until I find some time to make a batch of ice cream, instead of simply buying it. So on this day I planned out each step and managed to create this flavor packed ice cream with some of my favorite flavors.
Instead of just stirring in regular ole chocolate chips, or melted chocolate, that would just freeze into harden chunks, I made a thick chocolate ganache. The kind you make decadent truffles with. Yes, that’s how I roll with ice cream. I dolloped and generously slathered this velvety chocolate ganache into the rich peanut butter ice cream.
Let the ice cream soften slightly, then swirl in the bananas foster topping…Perfection!
If you want the complete truth, this ice cream flavor was brought together by an on slew of unexplainable cravings, my fellow ladies will understand. This time I was craving my usual – peanut butter, bananas and bread. Sometime I’ll want an occasional slice of cheese but then other times I want all the melty cheesy goodness, like pizza and crusty bread….But then I will always want everything in this ice cream!
Peanut butter, of course! Chocolate, umm is that really a question. And the final touch, perfectly caramelized, with a bit too much whisky than needed, bananas foster.
- 1 cup - Peanut Butter {i prefer a natural one like churned}
- 1 can {14 oz} - Condensed Milk
- 2 cups {16 ounces} – Heavy Whipping Cream
- 1 teaspoon – Pure Vanilla Extract
- Chocolate Swirl
- 1 cup – High Quality Chocolate Pieces
- 2 tablespoons - Heavy Cream
- Bananas Foster
- 2 Bananas {peeled + sliced}
- 4 tablespoons {half of a stick} - Unsalted Butter
- 1/2 cup - Maple Syrup
- 1/4 cup - Whisky {of swap with something you prefer like Rum or Bourbon}
- 1 teaspoon - Ground Cinnamon
- Gently warm the peanut butter until melted and slightly runny. Mix in the sweetened condensed milk, stirring until completely smooth. Set aside. In the bowl of an electric mixer, with a whisk attachment, add the heavy whipping cream, and whip slowly until it begins to foam. Add in the vanilla extract, then increase the speed and whip until soft stiff peaks form.
- Meanwhile, in a small heatproof bowl, over a double broiler, melt the chocolate and coconut oil, stirring until smooth. Set aside to cool slightly. Place the container you'll be storing your ice cream in the freezer.
- Slowly add a third of the peanut butter mixture, and fold gently into the whipped cream. Folding just until combined. Continue with remaining mixture, only stirring until it comes together. You don't want to deflate the whipped cream.
- Add in a third of the ice cream base, then add in a few dollops of the chocolate sauce. Swirl slightly to blend. Continue two more times, finishing with a nice swirl of chocolate sauce, and dollops of creamy peanut butter atop.
- You can choose to swirl in the bananas foster mixture before freezing your ice cream base, or you can choose to serve warm bananas foster as a topping like we have done 🙂
- Freeze, at least 4 hours or until firm. Enjoy!
- To Make the Bananas Foster
- In a small saucepan, melt and brown the butter until nutty in smell and color. Away from the heat, carefully add in the whisky, stirring until sizzle subsides.
- Stir in the bananas slices, and cook a few minutes until edges are beginning to caramelize. Then stir in the maple syrup and cinnamon. Cook, stirring occasionally until bubbling and sauce thickens. Serve immediately or warm.
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