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
Ingredients
- For the Banana-Peanut Butter Ice Cream
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3
large ripe but firm-ish bananas, sliced into rounds (yield around 3 cups sliced bananas)
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3
heaping tablespoons creamy peanut butter
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1/4 teaspoon
ground cardamom
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1 ounce
bourbon
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Salted peanuts (optional)
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More sliced fresh bananas (optional)
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Flaky sea salt (optional)
- For the salted bourbon-caramel sauce
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4 tablespoons
unsalted butter, divided
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1/2 cup
packed dark brown sugar, or light brown sugar
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1/2 cup
heavy cream
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1/4 teaspoon
kosher salt (or more to taste)
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2 teaspoons
bourbon, or vanilla extract
Directions
- For the Banana-Peanut Butter Ice Cream
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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.
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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.
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Remove from freezer about 15 minutes before serving to soften the ice cream.
- For the salted bourbon-caramel sauce
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Melt 3 tablespoons of butter in a small saucepan over medium-low heat.
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Whisk in the sugar, cream and salt. Bring the mixture to a gentle boil, whisking occasionally. Continue whisking for about 5 minutes, until sugar dissolves.
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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.
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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.
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