1.17.2010

Banilla Coconut Ice Cream Sundaes

Considering the fact that it's raining here for the next week, I think it's completely appropriate to eat nothing but dessert and ice cream until the sun comes back. Specifically, ice cream sundaes, and more specifically, for dinner.

I came up with this recipe after I realized I had coconuts that needed to be used and a bunch of bananas about to limit themselves to banana bread. I also had just bought vanilla beans, which up until now I deemed unnecessary (isn't vanilla extract the same thing?) but with one of my New Year's resolutions being to try new foods, I saw some on sale and decided to try them out.

And what was born was a sundae perfect for any day, especially a rainy one.

Banilla Coconut Ice Cream
Serves 2-4

Meat from 3-4 Young Thai Coconuts
3 Small or 2 Large Bananas (previously peeled and frozen for at least 6 hours)
1 Tsp. Vanilla Extract
1/4 C. Liquid Coconut Oil
Seeds from 1 Vanilla Bean*

*Here's how to do it:

Place the vanilla bean on a cutting board, grab a knife.

Split the bean length-wise, creating a flat surface.

Using the flat side of the knife, scrape the small vanilla seeds out of the bean, starting at one end and guiding the knife throughout the length of the bean. The seeds should look like this.

Blend all ingredients in blender or food processor until smooth and creamy. Pour into a container, and place in the freezer.

When ready to eat, you might need to let the ice cream sit on the counter for a while if it's hardened too much.

I made some Dehydrated Banana Chips and some Raw Spiced Caramel Walnuts to go with my sundae. Here's how:

Dehydrated Banana Chips
Makes 1 Cup

4 Large Bananas

Slice bananas into coins about 1/4" thick. Place on Teflex-lined dehydrator sheets and dehydrate at 118 degrees for 8 hours, flipping banana chips half way through.

Raw Spiced Caramel Walnuts
Makes 1 Cup

1 Cup Raw Walnuts
1/8 C. Agave syrup (I like Xagave brand)
2 Tbs. Coconut Sugar
1/8 Tsp. Cinnamon
Pinch Nutmeg
Pinch Ginger
Pinch Cumin (if you're feeling daring...it's yummy, promise!)

Stir all ingredients together in bowl. Spread on Teflex-lined dehydrator sheet and dehydrate at 118 degrees for 4 hours, or until syrup thickens. Alternatively, microwave for 30 seconds. It does practically the same thing.

Use walnuts and banana chips to top your Banilla Coconut Ice Cream, serve with hot fudge.

Mmm...




12 comments :

  1. O..M..G. This looks amazing. Perfect for this ridiculous rainy weather when all you want to eat is comfort food.

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  2. This is food porn no doubt!!!

    Thanks for all your great comments tonite. And yes, that one post did take me hours to write, rewrite, upload, edit, etc. But that's ok. Sometimes it happens, thankx for noticing though. I think sometimes reader who aren't bloggers dont understand that, but yeah girl, I know you do!

    So glad u're rockin out the dehyd'ed food, too....awesome!!!!! LOVE dehyd bananas. Perfection. :)

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  3. It looks very yummy, but have to admit, it'd probably taste best if someone made it for me and gave it to me. :-)

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  4. Oh. My. Goodness.
    This looks like Heaven.

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  5. eee that looks SO yummy!

    *thanks for ur massage contact!


    Leadingladyla.blogspot.com


    Laura

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  6. This looks so yummy....I can't find words for it. :)

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  7. fooooood PORN!!! girl you know how to make mouths water!!!

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  8. This ice cream sounds hopelessly good, and I can't wait to try the chips, too. Thanks!

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  9. I COMPLETELY agree. While it's raining, I'm eating nothing but sweets, and soup. Those caramel walnuts look fantastic, I'd love to put them over a green salad as well as a dessert!

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  10. Looks really good Erin. I'll have to try making this when I get home this weekend. yum!

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Thanks for your comments! Hope you stop by again soon! XO!