Caramelized Banana & Peanut Butter “Ice Cream” with Almond Flour Waffle Cones

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May 28th,

This much anticipated long weekend brought much reprieve and rest, along with ample sunshine. While most of you are basking in spring’s full glory, down here in the south we have hesitantly embraced what we anticipate to be a scorching hot summer. Last week I cut eight inches off of my hair, the urge came upon me out of the blue as if my body was instinctively telling me that I will be needing a cool wind on my neck. 

So with my new “do” I feel ready as I’ll ever be for Alabama’s infamous inferno, and to help beat the heat I have turned to a delightful cool treat that is not as indulgent as ice cream but most definitely satisfies that tenacious sweet tooth.

Caramelized bananas blended together with honey and peanut butter makes a smooth batter that when frozen resembles ice cream. This ice cream is dairy free and you are welcome to add cacao or your nut butter of choice, plus NO ice cream machine required! To hold our sweet “cream” I’ve made a grain free waffle cone, and my friends I must tell you that is resembles a traditional waffle cone both in shape, taste, and texture. Even if you want to stick with your favorite ice cream flavor these cones are a delightful vessel to carry your cooling treat. So I leave you with what will be our new summer staple and I wish you all a healthy, happy and productive week!

INGREDIENTS

“Ice Cream” (makes 1 quart)

  • 8 very ripe bananas, sliced
  • 6 TBS honey
  • 4 TBS coconut oil, melted
  • 3/4 cup roasted, salted, smooth peanut butter

Waffle Cones (makes 8)

  • 2/3 cup almond flour
  • 1/4 tsp salt
  • 1 egg
  • 1 egg white
  • 2 TBS honey
  • 2 TBS coconut oil, melted
  • 1/2 tsp vanilla

INSTRUCTIONS

Ice Cream

  • Preheat oven to 375F and line a baking sheet with parchment paper.
  • Toss sliced bananas with the honey and coconut oil. Spread into a single layer on the baking sheet.
  • Roast for 30 minutes.
  • Remove from oven, lift the parchment on both sides and pour the bananas and caramelizing liquid into a high speed blender. 
  • Add the peanut butter and blend until very smooth.
  • Pour into a freezer safe container and freeze for at least 2 hours or overnight. 
  • When ready to serve, allow ice cream to sit on the counter to soften a bit and make sure you use an ice cream scoop dipped in hot water to help with the scooping.

Waffle Cones

  • Place all ingredients into a high speed blender and blend until very smooth.
  • Heat your waffle cone maker to desired setting ( I set mine to level 3).
  • Pour 2 TBS ( I just used half of a 1/4 measuring cup) of batter onto the hot waffle maker and cook for 2 minutes (this may vary depending on your waffle cone maker and settings.)
  • Once baked use the waffle cone shaper to roll the waffle into a cone. Or follow the instructions that come with your waffle cone maker.

NOTES

  • This “ice cream” is dairy free and requires no ice cream machine. The consistency is different, but the bananas give it a nice creamy finish.
  • For the waffle cones I used this maker and followed the directions in the manual. I baked mine at level 3 for 2 minutes.
  • The waffle cones need to be eaten shortly after you make them otherwise they will soften as they absorb moisture from the air. If you do not serve them immediately store them in an airtight container. 
  • To make the “ice cream” vegan simply substitute your favorite sweetener for the honey. You can also use almond or cashew butter for the peanut butter.