If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
How to Eat Cookies for Breakfast
Well, cookie butter that is
Eat cookies for breakfast.
Did you say vacation or cocktail?
It's time to travel.
The sauce savior.
Put cake on a pedestal.