Monday, July 21, 2014

Banana Bread Ice Cream

You have probably heard of banana bread muffins. I’m sure you’ve had a slice of actual bread. You might have even sampled a banana bread granola bar. I am pretty certain that you have never tried banana bread ice cream.

banana bread ice cream (6)


How does this delicious treat even work? Similar to cake batter ice cream, banana bread ice cream uses crumbled banana muffins in its mix. This is the perfect fix for anyone desiring some delicious banana bread in the heat of the summer where a warm slice of carbs is often passed by for a cooler treat. Now you can have your banana bread and stay cool too.



Banana Bread Ice Cream
makes 1 quart
2 ½ cups milk
6 banana muffins
1 tsp cinnamon
½ tbsp. vanilla extract
½ cup sugar
2 tbsp melted butter
2 tbsp maple syrup
¼ tsp salt

Make the muffins, and allow them to cool. In a blender, blend together four of the muffins, the vanilla, maple syrup, butter, salt, sugar, milk, and cinnamon. Cover and refrigerate for 2 hours.

Crumble the remaining two muffins into chocolate chip sized pieces. Spread out onto a plate and freeze for 1-2 hours.

Take out the frozen muffin bits to thaw slightly. Using an ice cream machine (mine is Cuisinart), pour the milk mixture into the frozen attachment bowl for the machine. Run the machine for 15 minutes. Sprinkle the muffin pieces into the ice cream, and run the machine for another minute or so. Put in a sealed container and freeze for 3 hours. Thaw for 15 minutes before serving.

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