Ice Cream for Breakfast
Yesterday, I tried out a new recipe I made up and this morning I ate it for breakfast. Yes, it's that good. So, I am sharing it with you.
Caramel Banana Ice Cream with Pecans and Dark Chocolate
2 T. butter
1/2 c. unrefined sugar
2 ripe bananas, sliced
1/2 c. pecan pieces
pinch of salt (I used Himalayan salt because it's pink and pretty)
dash of vanilla
2 cans Thai coconut milk, unsweetened and chilled
1/2 c. dark chocolate chunks (you can cut up your favorite chocolate bar or use chips)
Melt butter and sugar in a pan, stirring until the sugar melts and starts to caramelize. Add sliced bananas and pecans and continue stirring. I stir until it feels right to me. I know this is not technical. It's how I cook. What you are looking for is a not-too-sticky caramel with a medium consistency. This process requires your attention as the butter can readily burn. Keep stirring.
It will look something like this when you are done:
Add a pinch of salt and a dash of vanilla. Stir. Set aside and let cool.
I keep my coconut milk in the refrigerator at least over night. I shake the can before I put it in the frig and again when I take it out. Research on the internet says this brand of coconut milk works best for ice cream (check out my Pinterest recipes board-Delicious). I've tried many brands and they all work pretty well, however I find myself using this one most often.
Shake your cans really well or open into a bowl and gently whisk to make it creamy.
I use a Cuisinart Ice Cream, Frozen Yogurt and Sorbet Maker. You can use any ice cream maker or just whisk all ingredients together and freeze. Assemble the ice cream maker and turn it on. Pour the coconut milk into the unit. After it has churned in the machine for about 20 minutes, add small drops of the caramelized bananas and pecans to the mix. Next, add the dark chocolate chunks. When thoroughly mixed, pour the ice cream into a freezer container, seal well and let it set up overnight.
Sweet and cool. Enjoy!