Banana Split Ice Cream2013-04-29
- Servings : 5
- Prep Time : 0m
- Cook Time : 5m
- Ready In : 0m
** it is not cherry season here, so I bought a can of Oregon pitted cherries and rinsed off the syrup (not the most ideal, but it is what I had to work with).
Place coconut milk, raw honey, mashed banana and vanilla in a medium saucepan over low heat. Whisk until everything is well-blended. Remove from heat and set aside.
Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of hot mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir. Refrigerate until completely cooled.
Follow the directions on your ice cream mixer as each one may be a little different. Once your main mixture is blended, transfer to a freezing container/lidded bowl. Mix in chocolate, strawberries, cherries, pecans and pineapple. Freeze. After 30-45 minutes, stir mixture again. I think the best stage of “paleo ice cream” is after the first hour of two of freezing.
- 13.5 ounce can of coconut milk
- 2 tablespoons raw honey
- 1 small ripe banana (mashed)
- 1 teaspoon vanilla, 2 egg yolks
- 1 ounce dark chocolate (finely chopped)
- 2 tablespoons finely chopped strawberries
- 2 tablespoons finely chopped **
- 1 tablespoon chopped pecans
- 1 tablespoon crushed pineapple
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