butter pecan banana nice cream

Butter Pecan Banana Nicecream

So i’m on this weight loss journey and every now an then I have a craving for something sweet. Although I’m not an ice cream person per say its always nice to have a lil something something in the ice box for such a time.

Ive been sitting on a few packs of pecans thinking what to make with them and there’s nothing better than butter pecan (well to me). Something about sweet and salty is elite!

I’ve seen a few recipes call for bananas or coconut milk as a base for the ice cream and low and behold, she got that. I had a few busted bananas from a recent grocery delivery (thats why I like going to the store myself) and figured lets test this out right quick on y’all.

But what about the outcome?

I can confirm it is good!

The buttered pecans are what really sets it off. Melt down your butter and spices in a saucepan and toast your pecans in the mixture. Then add in your coconut sugar and maple syrup and a pinch of salt! I could eat this by itself to be fair.

Melted butter, pecan pieces, mixed spices and a pinch of salt

Making the cream was pretty easy since there is no cooking involved. Unfortunately I don’t have a high-powered blender so I used my trusty food processor, which did the trick. I blended the bananas and coconut milk until smooth and added half of the pecan mix. This gave it a caramel color and flavor. The salt really heightens the pecan’s sweetness and overpowers the banana flavor a bit.

I will definitely make this again and tweak the recipe so there is even less banana flavor and also add in more texture with caramel and pecan bits.

Of course, you can always sub the banana for full fat coconut milk. The idea is to create a thick, creamy base for your ice cream so its all about experimentation.

So how do you store it?

I used an old icecream container. Its a classic tub size and we have been dipping into it for the past week. It should last you a few weeks (unless you eat it all).


Butter Pecan Banana Nice cream

AuthorsefordDifficultyBeginner

No ice cream maker? No problem. This Butter pecan banana Nice cream is what you need in your life!
Simple ingredients, pretty easy to make and it's a great healthy option for any weight loss journey.
If you don't like banana this isn't for you as it does have a subtle hint of flavor but its definitely not overpowering. The butter pecans definitely take center stage.

Hope you enjoy!

butter pecan banana nice cream

 

Yields8 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

The Ice cream
 1 tsp Vanilla
 1 cup coconut milk chilled
 4 bananas cut frozen
The Butter Pecans
 1 pecan pieces
 3 tbsp coconut sugar
 2 tbsp maple syrup
 ½ tsp mixed spice
 2 tbsp vegan butter
 salt

The Pecan mix
1

Place any size saucepan on medium heat (electric stove 2 or 3).
Melt butter then add in your pecan pieces.

Once toasted, add coconut sugar, maple syrup, salt and spices.
Cook until combined.

Take off heat and let cool.

Make sure mix is cooled before adding to the cream mixture. I suggest putting it in the fridge for at least 30 min.

The ice cream
2

cut up your bananas in small to medium pieces. they will blend better.
Freeze bananas 4h to overnight

Chill coconut milk.

3

In a high powered blender or food processor blend your bananas till crumbly. Then add coconut milk and vanilla. Bled until smooth.
Add in half of your pecan mix and blend again until smooth. This will create more of the butter pecan flavor.

4

Place in freezer for 1hr to let the mixture form. After an hr it should be frozen soft. You may have ice crystals but don't worry.

5

Take the mix break it up into small chunks and return it to the blender/food processor for one more blend. This will make it smoother.
Place the mix back into the freeze container and fold in the remaining pecan mix (if you want more texture in your ice cream).

Place back in freezer for 40 min - 1hr for soft serve.

Ingredients

The Ice cream
 1 tsp Vanilla
 1 cup coconut milk chilled
 4 bananas cut frozen
The Butter Pecans
 1 pecan pieces
 3 tbsp coconut sugar
 2 tbsp maple syrup
 ½ tsp mixed spice
 2 tbsp vegan butter
 salt

Directions

The Pecan mix
1

Place any size saucepan on medium heat (electric stove 2 or 3).
Melt butter then add in your pecan pieces.

Once toasted, add coconut sugar, maple syrup, salt and spices.
Cook until combined.

Take off heat and let cool.

Make sure mix is cooled before adding to the cream mixture. I suggest putting it in the fridge for at least 30 min.

The ice cream
2

cut up your bananas in small to medium pieces. they will blend better.
Freeze bananas 4h to overnight

Chill coconut milk.

3

In a high powered blender or food processor blend your bananas till crumbly. Then add coconut milk and vanilla. Bled until smooth.
Add in half of your pecan mix and blend again until smooth. This will create more of the butter pecan flavor.

4

Place in freezer for 1hr to let the mixture form. After an hr it should be frozen soft. You may have ice crystals but don't worry.

5

Take the mix break it up into small chunks and return it to the blender/food processor for one more blend. This will make it smoother.
Place the mix back into the freeze container and fold in the remaining pecan mix (if you want more texture in your ice cream).

Place back in freezer for 40 min - 1hr for soft serve.

Butter Pecan Banana Nice cream

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