Maple Pecan Banana Ice Cream

July 18th, 2012 11:59 am by Kelly Garbato

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WOW. This ice cream came out even better than I expected! Rich and creamy, the taste of the titular maple syrup and roasted pecans is complemented by just the slightest hint of margarine and brown sugar. Plus it’s super-easy to make – no ice cream machine required! (Though you will have to fire up the toaster oven to roast the pecans. Boo!)

Enjoy it in a sugar cone, sweetness. You deserve it!

 

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Maple Pecan Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
1/2 cup pecans, toasted
2 tablespoons vegan margarine, softened
2 tablespoons brown sugar
1/4 cup maple syrup + extra to taste (I used 3/8 cup)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Begin by toasted the pecans. Spread them out on a baking sheet and bake at 350F for about five minutes, or until browned. Keep a close eye on them, as they can burn quickly! When done, set aside.

2. In a small mug or bowl, blend the brown sugar with the softened margarine. Set aside.

3. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

4. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

5. Add the pecans, sugar/margarine blend, and maple syrup. Pulse until blended.

6. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

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One Response to “Maple Pecan Banana Ice Cream”

  1. Shukriyya Says:

    Yum! I’ll have to make this.

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