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Author Notes: The whole week I was reading different variations of the “Magic One-Ingredient Ice Cream” on our website and decided to make my own versions. Here is my recipe for using this magic method. Instead of peanut or other nut butters, I incorporated fruit butters (mango and fig) and also added roasted bananas, which add even more creaminess to the ice cream and a richer banana flavor. The toasted cornflakes add a pleasant crunch, which everybody likes as a contrast to the creamy ice cream texture and the fruit slices give the parfait a burst of freshness. You can definitely just make one of the ice cream flavors and enjoy it. —Kukla
For the Ice Creams
- • 4 large ripe bananas, peeled, sliced, tossed in 1 tablespoon lemon juice and frozen
- • 2 large slightly under ripe bananas, roasted unpeeled
- • 2 tablespoons mango butter +1 teaspoon vanilla extract, 2 teaspoons lemon zest, 1 teaspoon finely grated fresh ginger and a pinch of coarse sea salt
- • 2 tablespoons fig butter +1/2 teaspoon almond extract, 2 teaspoons orange zest, 1/2 teaspoon cinnamon and a pinch of coarse salt
- Take 2 containers and equally divide the 4 ripe banana slices between each container in one layer. Cover and freeze for about 2-3 hours.
- Adjust oven rack to upper-middle position and heat oven to 325 degrees. Place 2 unpeeled bananas on baking sheet and bake until skins are completely black, about 20 minutes. Let cool to room temperature; then peel.
- In a mixing bowl combine 1 roasted banana, mango butter, lemon zest and ginger and mash with a fork until smooth.
- In another mixing bowl combine the remaining roasted banana, fig butter, almond extract, orange zest and cinnamon and mash with a fork until smooth. Keep the two mixtures refrigerated until ready to process each Ice Cream.
- Place one portion of the frozen banana slices in a food processor. Patiently process until creamy and until they reach a frozen custard consistency; then add the mango mixture and a pinch of coarse salt.
- Pulse to combine; Scoop to a freezer safe container and freeze until ready to assemble the parfait, not more then for 1 to 1 and ½ hours. Using the same method, make the banana-fig ice cream. Each flavor makes 1 ¾ cups.
For the toppings and garnishes
- • 1 cup organic cornflakes (cereal)
- • 1/4 teaspoon coarse sea salt
- • 2 teaspoons lemon zest
- • 1/2 cup shredded sweetened coconut
- • 1/2 cup coconut cream, chilled +1 tablespoon maple syrup +1teaspoon vanilla extract +1/2 teaspoon cinnamon
- • 1/2 ripe but firm mango, peeled and thinly sliced
- • 2 kiwi, peeled, halved and sliced
- • 1 ripe banana, sliced and tossed in lemon juice
- Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
- Spread cornflakes on prepared baking sheet. Transfer to oven and bake until lightly toasted, about 15 minutes. Remove from oven, sprinkle with salt; let cool completely; then toss with the lemon zest and brake them up into smaller pieces.
- Spread the coconut in a single layer on a baking pan. Toast coconut at the same 300 degrees in oven until pale golden brown, watching carefully to avoid burning, about 6 minutes.
- With an electric mixer on medium speed, beat coconut cream, maple syrup, cinnamon and vanilla until stiff peaks form. This should be about 2 minutes. (Whipped coconut cream can be refrigerated for 4 hours.)
- To assemble the parfait: In the bottom of a glass which holds 1 and 1/2 cups liquid, place 2 tablespoons of the banana-fig ice cream; then a couple slices of each fruit; then 1 tablespoon of coconut cream.
- Next layer: 2 tablespoons of the banana-mango ice cream; then again fruit slices and coconut cream. Repeat one more time the whole process and finish with a generous dollop of coconut cream, a big sprinkling of cornflakes and toasted coconut. Garnish with a few more slices of fruit.
- This recipe was entered in the contest for Your Best Ice Cream
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