Fried Banana Butter Pecan Ice Cream
OOOooooo ICE CREAM
So a little history on ice cream – I am about that life. There is never not a good time for ice cream. I mean seriously, ice cream is one of the most universal foods in the world. And the options are endless, especially when you make it at home.
Now the recipe is suited for me, and my diet. This was also made on my cheat day – but can also be made to suite the keto diet – by omitting the banana and the agave, replace with stevia.
The concept is pretty simple – fry up some fruit and nuts, and add to some heavy whipping cream.
In the video attached, you will see the making of this beautiful creation.
Yes the video is rough – but it is real. It also goes into the very small details that makes a difference.
6 ounces of heavy whipping cream
2 tbsp of sugar free hazelnut (works good with vanilla too)
Fried Fruits and Nuts:
1 cap of vanilla (this is what I typically always use for recipes)
1/4 cup of pecans
1/4 cup of almonds
1/4 cup of coconut
2 tbsp of sweet cream butter
Melt butter in frying pan over medium high heat. Once melted and heated add your almond slices, and chopped pecans, let it cook for a few minutes to soften. Roughly 4-6 minutes. Then you will add your vanilla, coconut, and banana. Continue to fry for a few minutes allowing them to crisp a little on each side.
While this is frying – go ahead and prep your cream base by simply mixing your creamer and your heavy whipping cream. I put this in the freezer for a few minutes – then whip it up, but not to a full whip, just slightly before.
Put your fried fruits and nuts in the bottom of a pan, pour cream over, cover and set in freezer until firm.
Bam – fried banana butter pecan tropical ice cream.
Because I wanted to.