Tuesday, August 4, 2015

Banana & Fluffernutter Ice Cream

I was a peanut butter and jelly kid. There was no marshmallow or fluff involved and Nutella wasn't even on my radar until high school. The kids I babysat were a fan of peanut butter and marshmallow sandwiches though and I got brownie points for adding extra mallows but rarely did I enjoy these sandwiches myself.

Last week, I saw this video on how to make ice cream from a frozen banana. Here's the thing: it's just a frozen, mashed banana--not ice cream. But I'm willing to trick my brain into thinking that a frozen, mashed banana with toppings is ice cream instead of grabbing some Ben and Jerry's (also a valid choice).

In order for this ice cream to work, you need to add things that go with bananas such as chocolate, peanut butter, strawberries--really, what doesn't go with banana? For this example, we're using peanut butter and homemade marshmallow sauce. You thought I would write a post about just blending a banana and calling it ice cream?! For shame. There's a mixer involved, never fear.

To make the 'ice cream', blend a frozen banana in a food processor or blender until smooth. You may need to do this a couple of times, pausing to scrape down the banana in between. Once it's blended, add your desired amount of peanut butter. For one banana, I added a heaping spoon (a large spoon, not a tea spoon) of peanut butter to the food processor. Blend again but not too long, you want those nice streaks of peanut butter.

Return the mix to the freezer while you make the marshmallow sauce. This is so easy, it's ridiculous. In a small bowl, crack open and separate one large egg. We only want the egg white. Using a hand mixer (you could technically use a whisk but you will be there for a very long time), whip the egg white until you have soft peaks. This means, you can drag the mixing blade through the egg white and they will momentarily keep the shape before fall back into the sea of egg white.

Next, add 1 cup (yes an entire cup) of light corn syrup. This will thicken and sticken (v. to make sticky) the sauce. Continue with the hand mixer until the mixture is thick. Slowly add the powdered sugar. Expect a cloud of powder, it's unavoidable. Lastly, you add a dash of vanilla. I feel like in the winter, you could also add a dash of peppermint oil and get fancy.

Keep the mixture in the fridge for 7-10 days (this isn't tested yet but I would say that's the longest it will last). It may separate slightly so give it a good whisk with your spoon if that happens.

Unlike that time I didn't make marshmallows, this sauce came out great! I added some to the banana-peanut butter ice cream to make streaks of mallow but I've definitely also dumped it on top of real chocolate ice cream.

Recipe for Marshmallow Sauce
(do I need to write out the mashed banana part?)
  • 1 egg white portion from a large egg
  • 1 cup of light corn syrup
  • 1/2 cup of powdered sugar
  • 1 teaspoon vanilla
  1. In a small bowl and using an electric mixer, beat the egg white until soft peaks form. You don't want the egg whites to hold their shape yet as you'll be mixing more in the next step.
  2. Pour the corn syrup into the bowl with the egg whites and continue to mix until thickened.
  3. Gradually add the powdered sugar. The consistency should be sticky and syrupy with all ingredients well incorporated.
  4. Add the vanilla and give a quick stir.
  5. Top any ice cream or fruit or hot chocolate and enjoy!

No comments:

Post a Comment