Author Notes: Jenny’s recent smoothie post inspired me to make a banana-peanut butter-cardamom version, which turned out seriously yummy. And that flavor combo inspired this ice cream recipe, which I adapted from The Kitchn’s One Ingredient Ice Cream. Caramel sauce recipe is adapted from The Kitchn’s Salted Coffee Caramel Sauce. I especially love the stress-free process of not having to deal with melting sugar, like in a traditional caramel sauce. - mrslarkin
Serves 2 or more
For the Banana-Peanut Butter Ice Cream
- 3 large ripe but firm-ish bananas, sliced into rounds (yield around 3 cups sliced bananas)
- 3 heaping tablespoons creamy peanut butter
- 1/4 teaspoon ground cardamom
- 1 ounce bourbon
- Salted peanuts (optional)
- More sliced fresh bananas (optional)
- Flaky sea salt (optional)
- Place the banana rounds on a freezer-safe dish or tray (lined with parchment if you have some) and freeze until solid, about a couple of hours.
- In the bowl of a food processor fitted with the chopping blade, drop in the banana slices. Puree the bananas until smooth, scraping down the sides of the bowl frequently. It will take a few minutes, but eventually, you’ll have a smooth mixture. Add the peanut butter, cardamom and bourbon, and pulse until incorporated and smooth, scraping down the sides of the bowl now and again. Transfer mixture to a freezer-safe container and stash in the freezer until solid.
- Remove from freezer about 15 minutes before serving to soften the ice cream.
For the salted bourbon-caramel sauce
- 4 tablespoons unsalted butter, divided
- 1/2 cup packed dark brown sugar, or light brown sugar
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt (or more to taste)
- 2 teaspoons bourbon, or vanilla extract
- Melt 3 tablespoons of butter in a small saucepan over medium-low heat.
- Whisk in the sugar, cream and salt. Bring the mixture to a gentle boil, whisking occasionally. Reduce the heat to low, and simmer. Continue whisking for a few minutes until sauce thickens and thickly coats the back of a spoon.
- Remove from heat and stir in 1 tablespoon of butter. (You can totally throw this tablespoon of butter in at the beginning, but I like the way the butter melts and emulsifies in the hot sauce.) Stir in the bourbon. Sauce will continue to thicken as it cools.
- Scoop ice cream into bowls. If desired, scatter a few salted peanuts and slices of fresh banana on top. Spoon the caramel sauce over the whole shebang. A few flakes of sea salt are nice, too.
- This recipe was entered in the contest for Your Best Ice Cream