Have you ever heard of dessert stomach? Where it doesn’t matter how full you are, you always have room for dessert? Yeah, well I have an ice cream stomach. There is never such a thing as ‘no room for ice cream’. A few months ago I was given this ice cream maker for my birthday. I was also given tall sundae bowls & spoons, an ice cream scoop and special ice cream tub to store homemade ice cream. It was a pretty ice cream focused birthday, especially considering the fact that I traveled about an hour and a half to eat some of the best ice cream ever.
I learned the hard way on that one and a half hour trip home from getting ice cream, that my body does not do will with heavy cream or whole milk. Before that weekend, I cannot even tell you the last time I ingested any milk other than in the form of cheese or yogurt. I guess my twenty-five year old stomach is a lot more sensitive than when I was younger. Looking at tons and tons of ice cream recipes and seeing the quantity of heavy cream, half & half and whole milk literally made my stomach churn. Sure, it’d probably make the most sinfully delicious ice cream ever, but eating more than a scoop would be painful.
Since then, I’ve been trying to come up with a good ice cream made with greek yogurt and almond milk. While I’ve gotten close a few times, the result was always too icy and not creamy enough — that is, until I came up with this Caramelized Banana Ice Cream. It’s super creamy and the caramelized bananas help give it a unique richness that is usually lacking in other yogurt based ice creams.
Caramelized Banana Ice Cream
(makes about 3-4 cups)
- 3 bananas, chopped
- 2 tbsp. butter
- 2 tbsp. brown sugar
- 1 (16 oz) tub greek yogurt, plain
- 3/4 cup milk (I used 1%)
- 3/4 cup almond milk
- 1/3 cup sugar
- 1 tsp. vanilla
- 1 tsp. cinnamon
In a pan or skillet on the stove, melt butter over medium heat. Immediately add bananas and brown sugar to the pan; stir occasionally and let cook for about 5-7 minutes until the bananas begin to caramelize. Remove from heat and seat aside.
In a large bowl, whisk together the greek yogurt and the sugar. Add in both milks, vanilla and cinnamon. Mix well.
Take half the caramelized bananas and pour into the yogurt base. Using an immersion blender or regular blender, blend the bananas into the yogurt well. Place this mixture in the fridge for at least 20 minutes, this helps with the ice cream texture.
When ready, pour the ice cream base into your ice cream maker and churn as directed. During the last 5 minutes of churning, add in the remaining caramelized bananas.
Mine took about 12 minutes to be fully churned; serve immediately for a softer texture or scoop into a freezer-safe container and place in freezer for a firmer texture.
I need some ice cream now.