Banana Praline Ice Cream
This is such a delicious treat, and simple to make.
Servings: 4 6 oz servings
Ingredients
- 6 med-large ripe bananas
- 1/2 cup candies pecans
- 1/4 cup caramel sauce
- whipped cream
Instructions
- Slice the ripe bananas into 1/4 or smaller pieces. The smaller the pieces the easier it will be to blend, and easier on your blender.
- Put in freezer bag, and spread them out flat and freeze for at least 2 hours or overnight is best.
- After frozen, add to the food processor or blender.
- Pulse a few times first. This will break into smaller pieces, so it's easier to blend.
- Now, turn the blender to medium/high and the bananas will start to get crumbly.
- Continue blending, and the bananas will begin to get smooth, and still crumbly.
- Stop blending, and scrape down the sides.
- Continue blending until all the lumps are gone, and you will notice the bananas get really creamy.
- Depending on the power of your blender, this could take 5 minutes or longer. Be patient, as you watch the magic happen.
- Transfer to your ice cream container, and add the caramel and candied pecans. I like to layer them, bananas, caramel sauce, candied pecans. Then repeat until the container is full. Also, you can swirl through the layers with a knife to ensure it's in every bite.
- Either eat right away as a soft serve ice cream, or put back in freezer for a solid ice cream. (The soft serve tastes so delicious!)
- Scoop ice cream into bowls, add whipped cream to the top, and sprinkle a few candied pecans to the top, and enjoy.
Notes
If you want to keep the recipe simple then you can buy the candied walnuts. Most stores carry them, or make your own.