Banana Pecan Ice Cream
Oi Gente!!
This Banana Pecan Ice Cream was a major highlight of our summer. It’s the perfect end to a bbq, or any outdoor festa.
It’s so creamy, easy to make, PACKED with banana flavor and that sweet crunch of the pecans just makes everything so much more amazing. Trust me, you and your amigos will love it.
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Ready to have dessert allllllllll the time from now on? Cos that’s whats going to happen after you make and taste this delicious frozen treat!
And don’t forget I love seeing your creations!
When you make this recipe, take a picture, share with me on Instagram by tagging me or using #cookingwithaline and let me know how it turned out.
Bom Apetite!
Beijinhos!! xoxo
Banana Pecan Ice Cream Recipe Step by Step
Alright, you guys.
Let’s start by caramelizing the pecans, so they are cool and dry when we need to add them to the ice cream.
Add the pecans, the sugar, the water and the salt to a skillet.
Cook over medium heat until the sugar has caramelized – stay close by, to make sure it doesn’t burn.
Let it thicken a bit, until it’s sticky.
Remove skillet from the heat and set it in a cool place to dry.
Now, let’s make ice cream!!
Just add the bananas, and the condensed milk to a blender.
Then use the empty can of condensed milk, and fill it up with the cream, then add that cream to the blender as well.
Blend well until everything is combined and frothy. Like a smoothie.
Add to an ice cream machine to churn.
Churn until its starts to firm up like a milk shake, and then add the nuts to be folded in, very slowly, while the machine is still running (I hate to admit this, but I usually make a little bit of a mess right around this part). Also, don’t turn off the machine to add the nuts, then turn it back on to finish churning. Doing this will make everything stick/freeze up… and… more mess (been there, done that too ahaha).
In case you’re wondering, I use Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker. I really like this one, but any other machine will do. Using this machine, I churn for about 45-50 mins before I add the nuts. Then, after I add the nuts, I churn for another 10ish mins and done.
Pour to a tin pan, or an ice cream container. Freeze overnight then eat everything in one seating the next day! I won’t judge!
This ice cream is such a nice treat and perfect for any sunny occasion!
When you make this recipe, take a picture, share with me on Instagram by tagging me or using #cookingwithaline and let me know how it turned out.
Bom Apetite!
Beijinhos!! xoxo
Banana Pecan Ice Cream
Ingredients
- 6 bananas about 6 cups
- 1 14 oz can of sweet condensed milk
- 14 oz of heavy whipping cream
- 1/2 cup brown sugar
- 1 cup chopped pecans
- Pinch of salt
- 2 Tbsp water
Instructions
- Add the pecans, the sugar, the water and the salt to a skillet.
- Cook over medium heat until the sugar has caramelized – stay close by, to make sure it doesn’t burn.
- When the caramel thickens, turn off the heat, leave it in the skillet, and set it in a cool place to dry.
- Add the bananas, and the condensed milk to a blender.
- Then use the empty can of condensed milk, and fill it up with the cream, then add that cream to the blender as well.
- Blend well until everything is combined and frothy. Like a smoothie.
- Add to an ice cream machine to churn. Churn until its starts to firm up like a milk shake, and then add the nuts to be folded in, very slowly.
- Keep churning about 10 more minutes.
- Pour to a tin pan, or an ice cream container. Freeze overnight.
