Sunday, August 26, 2012

Banana Raisin Almondine Ice Cream - Parve














What used to be a secret is no longer.  The world's easiest ice cream, which I found at thekitchn, has only one ingredient, is healthy and low-fat, and is parve/vegetarian/vegan!  If you can operate a food processor, you're gold!

Nothing here but us bananas.












You also have to like bananas.  Yup, that's THE single ingredient!  Easy enough to make every day.  Bet you thought it was going to look like brown glop.  Nope, it spins into a lovely custard color.  Some sites say it's because of the mini-amount of fat in bananas.  Others point to the pectin. Whatever the reason, I only see delicious.


















If non-dairy is a non-issue, save a step and purchase pre-crushed graham cracker crumbs.  I don't because I haven't yet found a brand made without milk.  Also because I like the uneven texture created by pounding the crackers instead (taking out my aggression out on food is an unintended bonus).  Be sure to check the label anyway ... many national brands have milk cooties in them.  The store brand at my local Try-n-Save is parve so that's what I usually stock.  For a real cinnamon rush, use a cinnamon graham cracker instead.

If you are feeding youngun's, make the basic ice cream, scoop out some for the toddlers, then add the fancy-schmancy mix-ins for you everyone else.

This recipe has been entered in Food52's Your Best Ice Cream contest.

Banana Raisin Almondine Ice Cream - Parve
Based on thekitchn
Yield:  2 servings

2 ripe bananas, peeled and cut into 3-4 chunks each
1.4 cup dark raisins
1/4 cup Amaretto di Saronno
1/2  honey graham cracker board, crumbled
1 Tbl. dark brown sugar
1/4 tsp. ground cinnamon
2 waffle cups (optional)
whipped topping, for garnish
2 Tbl. sliced almonds, for garnish














At least 3 hours (up to several days) before serving, place a piece of wax paper or plastic wrap on a freezer-safe plate.  The wax paper allows easy removal of the frozen pieces without using a chisel.  Arrange banana chunks in a single layer on top of the wax paper.  Place in freezer until ready to continue with recipe.


Just before starting dinner (or sometime in the afternoon), combine raisins and Amaretto in a small bowl.  Place in the fridge to let raisins absorb the Amaretto and plump up.














Just before the real fun begins, combine graham cracker crumbles, sugar and cinnamon in another small bowl.  Stir a couple teaspoons of the liquid from the raisin mixture into the graham cracker mixture.















Plop frozen bananas in a food processor.  Process until the bananas break up and becomes creamy-like, stopping a few time to break up large clumps that might form (a minute or two).















Add raisin mixture; pulse a few times to combine.














Scoop out ice cream and place in dessert bowls or waffle cups.  Sprinkle graham cracker mixture evenly over both servings.  Garnish with whipped topping and slices almonds, if desired.  Serve immediately.  

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